Chocolate Mashed Potato Cake with Rich Chocolate Ganache
This unexpected chocolate cake incorporates mashed potatoes into the batter, creating an incredibly moist and tender crumb with deep chocolate flavor. The potatoes add richness without affecting taste, while the ganache topping provides a glossy, decadent finish. Perfect for dinner parties or when you want to surprise guests with a unique dessert, this cake stays fresh longer than traditional versions thanks to the potato moisture. The combination of unsweetened and bittersweet chocolate creates complex chocolate notes that complement the cake's unusual secret ingredient.
Ingredients
Instructions
- 1
Preheat oven to 350°F and grease and flour a large bundt or tube pan
- 2
Peel potato and cut into large cubes, then boil in water over medium high heat until tender
- 3
Drain and mash potatoes until smooth, then measure out 3/4 cup for recipe
- 4
Combine sugar, cake flour and baking soda in large mixing bowl on low speed for 1 minute
- 5
Add mashed potatoes, butter, melted chocolate and vanilla, mixing on low then beating on medium until fluffy for 2 to 3 minutes
- 6
Whisk together eggs and buttermilk, then slowly add to batter
- 7
Scrape bowl well and combine completely, then scrape batter into prepared pan
- 8
Bake until pick inserted comes out clean, about 1 hour
- 9
Cool in pan for 20 minutes, then remove to finish cooling on rack
- 10
Heat glaze ingredients in small sauté pan over low heat, stirring constantly until half chocolate is melted
- 11
Remove from heat and continue stirring until remaining chocolate melts completely
- 12
Drizzle cooled glaze over completely cooled cake using piping bag or spoon
Tips
Use russet potatoes for the fluffiest texture and make sure to mash them completely smooth to avoid lumps in the cake.
Don't let the ganache boil or it may separate - remove from heat when half melted and let residual heat finish the job.
Save leftover mashed potatoes from the recipe as a side dish, seasoning them while still warm.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Cake can be baked 1 day ahead and glazed before serving.
Serve at room temperature, optionally with whipped cream or vanilla ice cream.
Common Mistakes
Don't skip cooling the melted chocolate or it may scramble the eggs in the batter.
Avoid overmixing once eggs are added to prevent tough cake texture.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I taste the potato in this cake?
No, the potato adds moisture and tenderness but doesn't contribute any potato flavor to the finished cake.
What if I don't have a bundt pan?
Use two 9-inch round pans and reduce baking time to 30-35 minutes, checking with a toothpick.
How long does the ganache take to set?
The ganache will set in about 30 minutes at room temperature, creating a glossy finish.