Ingredients and Weight:
- Potatoes (Russet Potatoes), 2 pounds (900 grams)
- Unsalted Butter, 1 cup (2 sticks, 250 grams)
- Granulated Sugar, 1 3/4 cups (350 grams)
- Eggs, 4 large
- All-purpose Flour, 2 cups (250 grams)
- Unsweetened Cocoa Powder, 1/2 cup (60 grams)
- Baking Powder, 1 teaspoon (5 grams)
- Baking Soda, 1/2 teaspoon (2.5 grams)
- Salt, 1/4 teaspoon (1.25 grams)
- Milk, 1 cup (240 milliliters)
- Vanilla Extract, 1 teaspoon (5 milliliters)
- Chocolate Frosting (see recipe below)
Chocolate Frosting Ingredients:
- Unsalted Butter, 1 cup (2 sticks, 250 grams), softened
- Cream Cheese, 8 ounces (227 grams), softened
- Unsweetened Cocoa Powder, 1/2 cup (60 grams)
- Confectioners' Sugar, 3 cups (360 grams)
- Milk, 1/4 cup (60 milliliters)
- Vanilla Extract, 1 teaspoon (5 milliliters)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
For the Cake:
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9x13-inch baking pan.
- Peel and boil the potatoes until tender. Drain and mash them thoroughly.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, then stir in the mashed potatoes.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir in the vanilla extract.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
For the Frosting:
- In a large bowl, beat together the softened butter and cream cheese until smooth.
- Add the cocoa powder and confectioners' sugar and beat until well combined.
- Add the milk and vanilla extract and beat until light and fluffy.
- Spread the frosting over the cooled cake and serve.
Nutritional Information:
Per slice (1/8 of the cake):
- Calories: 450
- Fat: 25 grams
- Saturated Fat: 15 grams
- Cholesterol: 85 milligrams
- Sodium: 300 milligrams
- Carbohydrates: 55 grams
- Fiber: 2 grams
- Sugar: 30 grams
- Protein: 5 grams
Dish Characteristics:
- Rich and decadent
- Moist and flavorful
- Easy to make and perfect for special occasions
User Comments:
- "This cake is so moist and flavorful! I love the combination of chocolate and potato."
- "It's hard to believe there are potatoes in this cake. It's so light and fluffy!"
- "This is a great cake for chocolate lovers. It's not too sweet and has a nice depth of flavor."
- "I made this cake for my husband's birthday and he loved it! It's easy to make and very impressive-looking."
- "This is my go-to chocolate cake recipe now. It's always a hit with my family and friends."
Special Precautions and Tips:
- Make sure to use russet potatoes for this recipe. They have a higher starch content than other types of potatoes, which will make the cake more moist.
- Don't overmix the batter. Overmixing can lead to a tough cake.
- Let the cake cool completely before frosting it. Otherwise, the frosting will melt.
- If you don't have a 9x13-inch baking pan, you can use a 13x9-inch pan. Just adjust the baking time accordingly (it may take a few minutes longer to bake).
