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Chocolate Potato Cake

Image of Chocolate Potato Cake

Makes a 23cm/9 inch Cake

Oil, for greasing
200g/7oz/1 cup sugar
250g/9oz/1 cup and 2 tbsp butter
4 eggs, separated
275g/10oz dark (bittersweet) chocolate
75g/3oz/¾ cup ground almonds
165g/5½oz mashed potato
225g/8oz/2 cups self-raising (self-rising) flour
5ml/1 tsp cinnamon
45ml/3 tbsp milk
White and dark (bittersweet) chocolate shavings, to garnish
Whipped cream, to serve


1. Preheat the oven to 180°C/350°F/ Gas 4. Grease and line a 23cm/9in round cake tin with baking parchment.

2. In a bowl, cream together the sugar and 225g/8oz/1 cup of the butter until light and fluffy. Then beat the egg yolks into the creamed mixture one at a time until it is smooth and creamy.

3. Finely chop or grate 175g/6oz of the chocolate and stir it into the creamed mixture with the ground almonds. Pass the mashed potato through a sieve or ricer and stir it into the creamed chocolate mixture.

4. Sift together the flour and cinnamon and fold into the mixture with the milk.

5. Whisk the egg whites until they hold stiff but not dry peaks, and fold into the cake mixture.

6. Spoon into the prepared tin and smooth over the top, but make a slight hollow in the middle to help keep the surface of the cake level during cooking. Bake in the oven for ¼ hours until a wooden toothpick inserted in the centre comes out clean. Allow the cake to cool slightly in the tin, then turn out and cool on a wire rack.

7. Meanwhile break up the remaining chocolate into a heatproof bowl and stand it over a pan of hot water. Add the remaining butter in small pieces and stir well until the chocolate has melted and the mixture is smooth and glossy.

8. Peel off the lining paper and trim the top of the cake so that it is level. Smooth over the chocolate icing and allow to set. Decorate with white and dark chocolate shavings and serve with lashings of whipped cream.

COOK'S TIP:- Chocolate can be melted very successfully in the microwave. Place the pieces of chocolate in a plastic measuring jug or bowl. The chocolate may scorch if placed in a glass bowl. Microwave on high for 1 minute, stir, and then heat again for up to 1 minute, checking halfway through to see if it is done.

Energy 5749Kcal/24034kj; Protein 87.1g; Carbohydrate 590.9g, of which sugars 391.8g; Fat 354.8g, of which saturates 188.1g; Cholesterol 1465mg; Calcium 1408mg; Fibre 21.5g; Sodium 2731mg

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