Monday, January 3, 2011
WHAT IS IN THAT CHOCOLATE CAKE?
I have been having a wonderful time reading all your blogs recently, I'm particularly enjoying reading everyone's resolutions, well enjoying and feeling guilty at the same time (I'm going to have to get my act together and at least pretend that I'm going to try to be a better/thinner/healthier/fitter person in 2011).
Unfortunately, nobody has resolved to try baking more with unusual ingredients, because if you had - this would be the cake for you!! Now before you say "YUKK" - you just have to try it (I sound like your mother don't I??!!) it is moist, rich and chocolaty, AND as it contains a vegetable it is allowed in your new year's healthy eating plan.
Coby over at The Clayton's Blog , baked this cake recently and loved it, this was recommendation enough for me, so I added it to a recent cooking/baking marathon, it was very popular, but nobody guessed that there was a potato in there! I do have some history with strange additions to my cakes, the most successful being the kidney bean containing Flourless Chocolate Cake. It can only be onward and upward from here - chocolate cake with cabbage anyone?!
Chocolate Potato Cake
145g plain flour
3/4 tsp bread (bicarbonate of) soda
1/4 tsp salt
190g caster sugar
2 tbsp cocoa powder (I'll use 3 tbsp next time)
1x 60g potato (peeled weight)
250ml sour cream (I used Greek yogurt)
60g butter - room temperature
1 egg - room temperature
1 tsp vanilla extract
165g dark chocolate, chopped.
125g dark chocolate (I used 70%)
Preheat oven to 180 C
Butter and flour a 20cm round tin or an equivalent bundt tin.
Place the flour, bread (bicarb) soda, salt, cocoa, and sugar in the bowl of a food processor and whizz.
Grate the potato and add to the flour.
Add the sour cream (yogurt), butter, egg and vanilla and process well, scraping the sides down regularly.
Add the chopped chocolate and pulse to combine.
Pour the batter into the prepared tin and bake 35 - 40 minutes (until a skewer comes out clean)
When ready allow to cool in the tin on a wire rack for 20 minutes.
Turn out of the tin to the wire rack to cool completely.
Make the ganache by placing the chocolate, butter and water in a pan over a low heat and melt until a smooth glossy sauce. (*this is half the original quantity of ganache, but it was enough to cover the cake, so unless you want left-overs this is plenty).
Allow to cool slightly and then pour over the cake (put something under the cake to catch the drips).
Leave to cool totally and then serve.