Buttermilk
Chocolate-Mashed Potato Cake with Ganache
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20 Reviews
ellis
June 8, 2021
I made this cake last weekend for a friend's daughter's birthday. I reduced the sugar by about a third, as all my other cake recipes have a lot less sugar in it. Tase-wise it was very good. Structure-wise I can't tell - it was a very rich and rather dense (but in a good way) cake. My cake rose a lot in the middle, but not on the sides (made it in a regular round pan, not a bundt pan). That might have to do with the reducing of the sugar (I know that this can affect the cake's structure) or the oven temperature; i'll have to see next time I make it. But it's a win for me, I can recommend the recipe.
E B.
November 24, 2017
How can you call this gluten free when it includes cake flour?
E B.
November 24, 2017
It was in the intro paragraph on the original Food 52 posting that I viewed today - 11/24/7.
Emma N.
November 25, 2017
If you'll go back and read that whole post, it was actually about Kronans Kaka (Swedish Almond Potato Cake). That cake is GF, but they listed two more recipes using leftover mashed potatoes along with it.
granjan
January 14, 2017
I make a potato dough for my cinnamon/sticky pecan rolls. I always use Bob's Red Mill instant mashed potatoes. A healthy product, nothing but dehydrated potatoes. Easy, quick and I always have it on hand, unlike potatoes! They actually taste like potatoes, but I don't use them on their own. Nice to have another recipe to use them with.
(And my yeast is always in the freezer.)
(And my yeast is always in the freezer.)
Windischgirl
June 22, 2016
I'm the baker for office birthdays, and the July girl asked for chocolate cake...might just make this! I will add that I reserve the potato water and use it to make bread, but it also makes a fine base for soups. Waste not, want not!
macaron2
March 17, 2016
I made this as a sandwich cake with rosemary whipped cream (idea cribbed from https://food52.com/recipes/37174-flourless-chocolate-cake-with-whipped-rosemary-cream) in the center for a St. Patrick's day-themed birthday party.
It might have been the most well-received cake I've ever made! I came in expecting to have to figure out what to do with the leftovers, but halfway through the party that was the last thing from my mind. The cake practically disappeared off the platter, I couldn't hand it out fast enough. It was even a hit with people who I know for a fact have no sweet tooth; even the one friend who is too polite to refuse but NEVER finishes any desserts (as far as I've seen) cleaned her plate. It was light, it was fluffy, it tasted amazing with the heavy whipped cream, and now I'm kinda sad it's all gone, haha.
Anyway, if anyone wants to try their hand at it, I followed this recipe for the batter but divided it into two small cake pans. A pick came out clean after only 30 minutes in the oven, so I took them out and cooled the layers upside-down for another 20, then carefully loosened the edges with a cake spatula and popped them out of the pans.
As for the whip, I just used 2 cups Heavy Whipping Cream with 2 tsp Sugar and 2 sprigs of Rosemary cut finely (with scissors) and then whipped until fluffy but still relatively heavy (too light and it won't hold for the center.) Then I just spread it about 1" thick on the first layer of cake and put the second on top.
Because I had poked a hole in the center while testing the done-ness of both layers, I put an extra sprig of Rosemary in the center of the top layer and sprinkled some more around the top, as well as putting some in the visible layer of whipped cream. It created a really nice, festive look!
It might have been the most well-received cake I've ever made! I came in expecting to have to figure out what to do with the leftovers, but halfway through the party that was the last thing from my mind. The cake practically disappeared off the platter, I couldn't hand it out fast enough. It was even a hit with people who I know for a fact have no sweet tooth; even the one friend who is too polite to refuse but NEVER finishes any desserts (as far as I've seen) cleaned her plate. It was light, it was fluffy, it tasted amazing with the heavy whipped cream, and now I'm kinda sad it's all gone, haha.
Anyway, if anyone wants to try their hand at it, I followed this recipe for the batter but divided it into two small cake pans. A pick came out clean after only 30 minutes in the oven, so I took them out and cooled the layers upside-down for another 20, then carefully loosened the edges with a cake spatula and popped them out of the pans.
As for the whip, I just used 2 cups Heavy Whipping Cream with 2 tsp Sugar and 2 sprigs of Rosemary cut finely (with scissors) and then whipped until fluffy but still relatively heavy (too light and it won't hold for the center.) Then I just spread it about 1" thick on the first layer of cake and put the second on top.
Because I had poked a hole in the center while testing the done-ness of both layers, I put an extra sprig of Rosemary in the center of the top layer and sprinkled some more around the top, as well as putting some in the visible layer of whipped cream. It created a really nice, festive look!
beejay45
March 17, 2016
This sounds fantastic! Rosemary and chocolate are a great pairing. Thanks for posting!
Puffin
November 2, 2015
I am wondering if I could use sweet potatoes instead of regular ones? I believe more fibers and add a little sweetness? Any thoughts?
janeofmanytrade
November 3, 2015
You could use sweet potatoes but the chocolate will mask their flavor. They would add sweetness and could cause more browning so you would have to watch the baking time closely. Whether or not they would add fiber is not something I could say for sure but both have a pretty good amount of fiber.
Jenny M.
March 26, 2015
How large are the potato?
janeofmanytrade
March 26, 2015
Generally, I use at least two potatoes that are at least as large as my fist, maybe even three. Peel and cook them then mash them and measure out what you need. The leftovers are always mine to eat, a cooks bonus!
beejay45
March 17, 2014
Oh my gosh! I won a ribbon at the county fair when I was a kid, using my grandmother's chocolate mashed potato cake recipe! I haven't seen that recipe in years. I'll have to try yours, as I remember it as super moist and truly delicious. Thanks for the memories!
ChefJune
February 12, 2014
OMG! SO gorgeous and yet so easy! I know a fella who's gonna love this... Congrats on the win. :)
vvvanessa
November 19, 2013
So pretty! I've always wanted to try using potatoes in a sweet baked good.
janeofmanytrade
November 23, 2013
they are a great addition to baked goods, i like to use them in cake and bread.
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