A moist, rich chocolate cake made with the goodness of PEI Potatoes! Try our potato chocolate cake recipe today for a delicious twist on a classic treat!
Yield: 12-16 servings
Baking Time: 30 mins
| 1 cup (250 ml) | PEI Yukon Gold Potatoes, mashed & hot |
| 1 cup (250 ml) | Water, lukewarm |
| 2/3 cup (150 ml) | Butter, softened |
| 2 cups (500 ml) | Brown Sugar |
| 1 tsp (5 ml) | Vanilla Extract |
| 4 each | Eggs |
| 3/4 cup (188 ml) | Cocoa |
| 2 cups (500 ml) | All Purpose Flour |
| 2 ¼ tsp (11 ml) | Baking Powder |
| ½ tsp (2 ml) | Baking Soda |
| pinch | Salt |
| ¾ cup (188 ml) | Semi-Sweet Chocolate Chips |
1. Preheat oven to 350F. Lightly grease 9x13 baking pan and dust with cocoa powder. Remove excess cocoa powder and set aside.
2. Whisk water into mashed potatoes until a smooth mixture is formed.
3. Beat butter, brown sugar and vanilla for 4-5 minutes with an electric mixer until light and fluffy.
4. Add 2 eggs and mix until blended, scrape down sides of bowl; add remaining eggs and continue mixing until well blended .
5. Sift together flour, cocoa, baking powder, baking soda and salt; stir to combine.
6. At low speed, alternate adding the sifted dry ingredients with the potato mixture until incorporated. Fold in chocolate chips.
7. Place batter into the prepared pan; smooth out top. Bake for 30 minutes, until cake springs back when pressed lightly and begins to move away from the sides of the pan .
8. Cool in the pan on a cooling rack. Sift confectioners’ sugar over the cake or an icing of your choice.
9. Store at room temperature for up to 3 days in an airtight container. Cake also freezes well.
|
|
