Cake made with potato mash and chocolate ganache


The hidden weapon of the baker is the potato. They give baked goods, such as cakes and breads of various kinds, great moisture and structure. The truth is that no one will know until you tell them that you can reduce some of the fat and add fibre and nutrients to make sumptuous desserts a bit less harmful by including boiled potatoes.

Cake Made With potato mash


WHO: Janeofmanytrade is a Nashville-based pastry chef, beekeeper, and former soccer mom.

WHAT: Potatoes in their most decadent, chocolaty state.

HOW: Use the wet ingredient-dry ingredient cake shuffle, melt chocolate, and mash a potato before baking. Add a chocolate glaze on top.

WHY WE LOVE IT: We adore the way the potato gives a certain moistness to chocolate cakes that they sometimes lack without making them feel overly starchy or salty. Additionally, the cake’s bundt pan-touching edges turn crackly, creating the ideal contrast with the cake’s soft inside.

Cake Made With potato mash.1


  • A Cake
  • 2 cups sugar and 1 large baking potato
  • 1 and a half cups cake flour
  • Baking soda, 1 1/2 tablespoons
  • Unsweetened chocolate weighing 4 ounces, slightly chilled after melting
  • 4 ounces of softened unsalted butter
  • Vanilla extract, 1 teaspoon
  • Two huge eggs
  • 1/fourth cup buttermilk
  • Ganache of chocolate glaze
  • Bittersweet chocolate, 4 ounces
  • 1/3 cup of milk and cream


  • Preheat the broiler to 350°F. Oil and flour an enormous bundt or tube skillet and put it away. Strip the potato and cut it into enormous 3D squares. Place the 3D squares in a saucepot and cover with water. Place over medium high intensity, heat to the point of boiling, and cook until the potatoes are delicate. Channel the water off and utilizing a masher or a blender, squash the potatoes until no knots (or tiny ones) remain. Measure out 3/4 cup for the recipe. Take the leftover potatoes, season them as you want, and eat them before they get cold.
  • In an enormous blending bowl or the bowl of a stand blender, place the sugar, cake flour and baking pop and with the blender on low, permit the combination to join, around 1 moment. Add the potatoes, margarine, softened chocolate, and vanilla and blend on low speed to consolidate. Raise the speed to medium and permit it to beat until cushioned, around 2 to 3 minutes.
  • Whisk together the eggs and the buttermilk. Gradually add the combination to the player. Scratch the bowl well and join it totally. Scratch the player into a skillet and prepare until a choose embedded confesses, about 60 minutes. Permit the cake to cool in the search for gold minutes and afterward eliminate it from the dish to get done with cooling on a rack.
  • Place the coating fixings in a little sauté skillet over low intensity. As this warms, mix it to dissolve the chocolate. Try not to allow it to bubble or stew. Continue to mix until around 50% of the chocolate is softened. Eliminate from the intensity and keep blending to dissolve the excess knots. At the point when the cake has totally cooled, utilize a channeling pack or a spoon to sprinkle the frosting over the cake.

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