Chocolate Potato Cake
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4 stars -
2 reviews
preparation time: 55 minutes cooking time: 30 minutes difficulty: Easy serves: 4 oven: 190°C |
Ingredients
- 100g (4oz) hot mashed potato
- 30ml (2 tbsp) double cream
- 200g (7oz) sugar
- 50g (2oz) plain chocolate, melted
- 65g (2½ oz) unsalted butter, softened
- 15-20ml (3-4 tsp) bicarbonate of soda
- 30ml (2 tbsp) water
- 3 eggs, separated
- 100g (4oz) plain flour
- 5ml (1 tsp) baking powder
- 2.5ml (½ tsp) rum
- 50ml (2 fl oz) milk
- 1.25 (¼ tsp) salt
- 40g (1½ oz) unsalted butter
- 225g (8oz) icing sugar
- 30ml (2 tbsp) cocoa powder
- 1.25ml (¼ tsp) salt
- 10ml (2 tsp) rum
- 22ml (1½ tbsp) strong black coffee
- Butter and line two 18cm (7") round sandwich tins with greaseproof paper.
- Brush the paper with a little melted butter and dust with flour.
- Mix the mashed potato and cream together in a bowl over a saucepan of hot water.
- Beat the softened butter and sugar together until soft and creamy.
- Add the potato and cream mixture to the butter and sugar and stir in the melted chocolate.
- Dissolve the bicarbonate of soda in the water and add to the mixture.
- Beat the egg yolks into the mixture one at a time.
- Sieve together the flour, baking powder and salt.
- Fold the flour into the mixture, adding the milk and rum alternately.
- Whisk the egg whites until stiff but not dry.
- Gently fold in a third of the egg whites, and then fold in the remainder.
- Divide the mixture between the tins.
- Bake in a preheated oven for 30 minutes, or until a skewer inserted into the center comes out clean.
- Leave the cakes in the tins for 5 minutes before turning them out onto a wire rack to cool.
- For the icing: beat the butter until soft and creamy.
- Sieve together the icing sugar, cocoa powder and salt; beat into the butter.
- Stir in the rum and coffee.
- Spread a layer of icing on top of one cake and sandwich the cakes together; ice the top and sides of the cake with the remaining icing.