Chocolate Potato Cake: Delicious Historical Recipe…
We have already surprised you in the past by borrowing ingredients from the vegetable world to use them in sweet recipes, such as zucchini or beet cake, and the result has always lived up to expectations, both ours and yours! Today we have tried again with chocolate potato cake, which is a chocolate and potato cake inspired by a delicious traditional Irish recipe: an original idea to celebrate St. Patrick’s Day, why not, but also a fluffy and wholesome dessert to be enjoyed whenever you like.
Ingredients:
For the cake (20 cm / 8-inch round cake tin):
- 200g (7 oz) red potatoes, cooked and mashed
- 100g (3.5 oz) dark chocolate
- 50g (1/2 cup) unsweetened cocoa powder
- 250g (2 cups) all-purpose flour (plain flour)
- 150g (3/4 cup) granulated sugar
- 100g (1/2 cup) unsalted butter
- 100ml (1/3 cup + 1 tbsp) whole milk
- 100ml (1/3 cup + 1 tbsp) heavy cream (double cream)
- 165g (3 medium) eggs
- 16g (4 tsp) baking powder
- For greasing the tin: Butter, as needed
For the Baileys cream:
- 220g (1 cup) mascarpone cheese
- 200ml (3/4 cup + 1 tbsp) heavy cream (double cream)
- 80g (1/3 cup) granulated sugar
- 20ml (4 tsp) Baileys Irish Cream
How to make Chocolate Potato Cake:
- To prepare the chocolate potato cake, first boil the potato in plenty of cold water until it is soft enough to pierce with a fork-it will take approximately 25-30 minutes. Meanwhile, separate the yolks from the egg whites by arranging them in separate bowls. Add the sugar to the yolks and process with an electric whisk until light and fluffy, then set aside.
- Now take the bowl with the egg whites and beat them stiffly with an electric whisk until they reach a firm consistency, then place them back in the refrigerator. As soon as the potato is well cooked, drain it and let it cool, then remove the skin.
- Cut the potato into chunks and mash them in a bowl using a potato masher. Preheat the oven in static mode to 180°, then melt the butter in a small saucepan and let it cool. Finally, chop the dark chocolate with a knife and melt it in the microwave, operating it a few seconds at a time and being careful not to burn it.
- Now take back the yolk mixture you had set aside, add the mashed potatoes and mix with electric whisks. Keeping them running all the time, also add the milk, the cream, the melted butter, and the warmed melted chocolate. Work the mixture with the whisks until smooth and even consistency.
- Now sift inside the bowl the flour, baking powder, and bitter cocoa powder and mix again with the whisks to incorporate all the ingredients. Take the beaten egg whites from the refrigerator and add them to the mixture, stirring gently with a spatula from the bottom up to incorporate.
- Grease a 20-cm-diameter hinged mold, pour the cake batter inside and level the surface, then bake in a static oven preheated to 180° C (350°F) for about 60 minutes, placing the pan on the lowest shelf.
- While the cake is baking, you can prepare the accompanying cream: pour the fresh cream into a bowl, add the sugar and beat it until stiff with electric whisks. In a separate bowl, work the mascarpone with a spatula to soften it, then add the whipped cream and mix gently, moving the spatula from the bottom to the top to incorporate it, until you get a cream with a smooth, even consistency.
- At this point add the Baileys and mix again with the spatula to blend it into the cream.
- When the cake is cooked (check with a toothpick test), take it out of the oven and let it cool inside the mold, then transfer it to a serving plate. Serve your chocolate potato cake accompanied with a generous dollop of Baileys cream!
Bon Appétit!
