Luscious chocolate potato cake

Luscious chocolate potato cake

The Potato Cookbook

This beautiful moist cake is, without question, my preferred chocolate cake. Made in a bundt pan, it’s a real showstopper! Serve the cake with whipped cream or vanilla ice cream, or both.


Quantity Ingredient

For the cake

Quantity Ingredient
250 grams unsalted butter, cubed, at room temperature, plus extra to grease the pan
85 grams unsweetened dutch cocoa powder, sifted, plus extra to dust the pan
3 small floury potatoes, peeled and cut into 2 cm pieces, about 300 grams
375 grams plain flour, sifted
2 teaspoons instant coffee powder, sifted
2 teaspoons baking powder
1 teaspoon sea salt
4 large eggs, at room temperature
250ml buttermilk, at room temperature
170 grams caster sugar
140 grams brown sugar
2 teaspoons natural vanilla extract

For the ganache

Quantity Ingredient
190ml thick cream
200 grams dark chocolate (70% cocoa)
1/4 teaspoon sea salt flakes


  1. Preheat the oven to 180°C. Grease a 24 cm bundt pan with butter and dust with 2 teaspoons of sifted cocoa powder, shaking out any excess.
  2. Put the potatoes in a small saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 12 minutes, testing with the point of a sharp knife. Drain the potatoes and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated. Pass through a ricer or mash until very smooth. Set aside to cool to room temperature.
  3. In a large mixing bowl, whisk together the flour, cocoa powder, coffee powder, baking powder and sea salt. Set aside.
  4. In a medium mixing bowl, whisk the eggs until well combined. Set aside.
  5. Measure 230 grams of mashed potato into a separate large mixing bowl. Using a wooden spoon, stir 60 ml of the buttermilk into the potato and beat until smooth. Add the remaining buttermilk to the potato and stir until smooth.
  6. In a separate large mixing bowl or the bowl of a stand mixer, beat the butter and sugars until light and fluffy, about 4 minutes. Add the whisked eggs, about a quarter at a time, mixing until each addition is completely incorporated before adding the next. Stir the vanilla extract into the cake batter.
  7. Stir about one-third of the flour mixture into the cake batter until just incorporated. Next, stir in half of the potato/buttermilk mixture. Repeat with a further third of the flour mixture followed by the rest of the potato/buttermilk mixture. Lastly, fold the remaining flour into the batter.
  8. Pour the cake batter evenly into the prepared pan and lightly smooth the top with a spatula. Place the bundt pan on a baking tray and bake until a toothpick or skewer inserted into the cake comes out clean, about 50 minutes. If you press the cake lightly with your finger it should bounce back. Don’t worry if there are cracks in the top of the cake as they will be underneath when the cake is served.
  9. Cool the cake in the pan for 10 minutes before turning out onto a wire rack.
  10. When the cake is cool, make the ganache. Heat the cream in a small saucepan over medium heat until steaming and almost boiling. While the cream is heating, chop the chocolate into small pieces and put in a medium mixing bowl. Pour the hot cream over the chocolate and let it sit undisturbed for 1 minute, then stir continuously until the chocolate is melted and the ganache is smooth and glossy. Slowly pour the ganache over the cake and sprinkle with sea salt flakes, if desired.
  11. Transfer the cake to a serving plate, to be the star of the table. Store left-over cake in the refrigerator in an airtight container for up to 3 days.
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