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.
Ganache*
125g dark chocolate (I used 70%)
60g butter
25ml water
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.
Enjoy!
42 comments:
That sounds very intriguing!!! It looks great with the chocolate glaze and perfectly gooey and decadent. From the looks alone it looks tasty. Hope you had a wonderful new year!!!
I have heard of mashed potato being used in cakes before - this one looks delicious, esp the ganache!!
I know there are a few recipes around that add zucchini to a chcolate cake for moistness and my Mom used Campbell's tomato soup to make a yummy spice cake (back in the sixties), so I say bring on the potatoes! And years age I had a great fudge that I believe used mashed potato as a base, delicious.
This chocolate cake is absolutely yummy and look wonderful! Nice recipe!
I wish you a wonderful New Year! gloria
Thanks Sommer - tastes better than it sounds!!
This is the first time I've seen raw potato in a cake Beth - somehow mashed potato makes more sense it me!!
Paula - I have read about the tomato soup cake - must give it a try!
Thank you Gloria.
That should of course read - makes more sense to me!!
Potato is a most unusual ingredient, it must be said. However, I would be willing to give it a try. I have a new kitchen gadget I need to try out! It looks lovely and glossy. x
Happy New Year! I think you skipped over the directions for the Chocolate Blitzen Martini! They were there, but here they are - just for you! Ingredients:
2 oz. semisweet chocolate
1/3 c. chocolate-flavored sprinkles
1 c. chocolate ice cream
2 oz(1/4 c.) Bailey's
1 oz. (2 tablespoons) dark cream de cacao
1 oz. (2 tablespoons) vodka
Chocolate curls
Directions:
1. In a heavy small saucepan, heat chocolate over low heat until melted. Dip the rims of eight 1-ounce mini martini glasses or shot glasses in the melted chocolate and then dip in the sprinkles. Chill until serving time.
2. In a blender, combine ice cream, Bailey's, cream de cacao, and vodka. Cover and blend until mixture is smooth.
3. Pour into prepared glasses. Garnish with chocolate curls. Serve immediately. Makes 8 (1-ounce) servings.
Fabulous cake!
I have to try this, if only for the novelty value!
I think potato would work great. It doesn't have a lot of flavor, so I'm sure the chocolate covers it nicely. Yum! :)
OMG, that's so funny!!! LOL!!! Just hop on a plane and call me when you get to Logan airport in Boston and we'll pick you up!!! Happy New Year!!!
Hi,
Welcome to The Country Cottage!
I am so happy that you stopped by to have tea with me so that I could come by and give you a visit. Your cake looks amazing, I think I will give it a try. Thank you for sharing and you have a great week!
Wow, that sounds very interesting. I like the idea of a baking project using unusual ingredients. Beetroot is supposed to work very well in cakes too - adds a natural sweetness and moistness. Your cake looks beautifully glossy and I'm sure it tasted amazing! Must get myself a bundt tin and give it a go!
JMJ that looks divine. Chocolate and Spuds together at last!
I've made beetroot choc brownies before which were grand but not super duper.
I love cakes and chocolate! Yours looks great!
Happy New Year!
ooh interesting! Which one of us will be first to try the Parsnip and walnut recipe in the Avoca 3 book? :)
This is new to me using potato in cake!
Happy 2011 and love to see more of your yummy creations in this new year :D
Wonderful cake! I like adding potatoes to my bread too. It makes it softer and more spongy. I am sure it does the same thing with the cake.
Happy New Year to you!!!
This looks like my new favourite way to eat potatoes! I never thought of using them, but I make a chocolate zucchini cake in summer, and I have some cooked beets in the fridge for a chocolate beet cake. Happy 2011 to you and yours.
:)
What an interesting recipe..looks awesome!
Interesting! I feel so behind the times now, I'm still working my way up to making and trying a beetroot chocolate cake lol
It's so delicious looking, I would never ask what was in there, I would just dive right in!
hey, like you say, contains a vegetable and that, to me equals healthy! x
Wow Iwould have never thought I'm definitley going to try this just so I can see if people guess what its made with
Chocolate cake with cabbage, why not, I will try almost anything at least once. I like the substitutions you made in this recipe. Greek yogurt is terrific!
Looks lovely in a bundt shape. I've been wanting to try some of your vegetable recipes so maybe that could be my NYR - potato sounds interesting. We currently have a super abundance of squash - have you done a pumpkin chocolate cake?
Raw grated potatoes sounds very interesting! Would you make it again! I would think it would add a moistness to the cake. Looks deliciously chocolatey!
Choclette -
You could try: http://brownievillegirl.blogspot.com/2010/08/afternoon-tea.html
or
http://brownievillegirl.blogspot.com/2010/07/brownies-11.html
the blondier were particularly nice.
Potato peel? Weird! I'm not a big potato fan but I am sure I would love it hidden in chocolate!
You know, that sounds really interesting. Flour and potatoes are both carbs - starches - so why not?
I do have to admit, a potato in a cake sounds a little strange. But it sure looks delicious!! ;)
Thanks for commenting on my Christmas cupcakes post. I hope you enjoy them. They are really tasty. Essentially, they are a lighter version of Christmas puddings so they're a good thing to eat if you're trying to extend Christmas into January!
And chocolate cake with potato! It sounds strange but, like you, I'd try anything once!
Oh I love this cae I made it onece and it's amasing!
Oh, I bet the potato keeps the cake super fluffy! Next time try with sweet potato, I bet that would be off the charts :)
Hi there,
I think that your idea of using the potato water is ingenius! The ganache looks yummy too :D
Oooh, I have never seen a recipe for potato in cake before. This looks so yummy. I bet the texture is great!
I know potato makes fabulous rolls so why not a chocolate cake. It looks wonderful and the glaze, well, let's just have extra of that for me!
Cool - I've been thinking of trying a similar recipe with beetroot for a while but my family haven't fully forgiven me for the brussel sprout cake yet!
haha i was guessing there was zuchinni in there at first! wow potato..would've never thought of that! i love the idea of incorporating veges into desserts! awesome!
Sounds very interesting - I have heard of Zucchini chocolate cake - but never potato.
Thank you all for your kind comments.
I have tried beetroot brownies (not a huge success) and would love to hear if anyone finds a recipe worth trying. Actually I would find it hard not to eat the beetroot before it made it to any cake batter!!!!
CC - I had to go and check your blog to see if you had actually made the brussel sprout cake!!! Well Done :-}}
Marcellina, yes I would make it again, everyone loved it. Next time I might give Roxan's idea of the sweet potato a go!
It's a shame that we aren't more adventurous with ingredients. Potato and beetroot are fabulous in cakes!
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