Adventures begin at the library. This includes adventures in the kitchen. Chocolate Potato Cake is definitely a cooking adventure. I was looking for a simple soup recipe when I came across this recipe. I was intrigued. And skeptical. I also knew I had to give it a try. I have seen other versions of this cake, most using raw potatoes or mashed potatoes, but this one uses instant potato flakes. It doesn’t get any easier than that. For those that are aware of my Jell-o recipes, this is not like those…this one is good. The potatoes do not give the cake a weird texture or flavor. I won’t be replacing my standard chocolate cake with this version, but it is something different. If you give this one a try, I’d love to hear how it goes.
Chocolate Potato Cake (adapted from Idahoan Foods LLC)
- 10 Tablespoons butter (1 stick + 2 Tablespoons)
- 8 oz. Coca-Cola
- ½ cup unsweetened cocoa powder
- 1 ¾ cups granulated sugar
- ½ cup sour cream
- 2 eggs
- 1 Tablespoon vanilla
- 2 ½ teaspoons baking soda
- 2 cups Idahoan Original Mashed Potatoes (from the box—NOT from a pouch of flavored instant potatoes)
Frosting:
- ½ cup butter, softened to room temperature
- 2 ½ cups powdered sugar
- 2 Tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- pinch of salt
Preheat oven to 350°F. Coat the bottom and sides of 10-inch springform pan with nonstick cooking spray and set aside.
Melt the butter in a large sauce pan. Add the cola, cocoa powder, and sugar and whisk until smooth. Remove from the heat.
Whisk together the sour cream, eggs, and vanilla until thoroughly combined. Slowly add to the slightly cooled butter mixture, whisking well.
Stir in the baking soda. Gradually add the Original potato flakes, stirring thoroughly to ensure potatoes are completely mixed in. The batter will have a grainy texture. This is how it should look.
Pour batter into prepared springform pan and bake for 40-45*minutes. Cake is done when a toothpick inserted near the center comes out clean.
Cool completely on wire rack and remove sides from the pan.
While the cake cools, make the frosting.
With a handheld mixer, beat the softened butter in a large bowl until creamy, about 2 minutes on medium speed. Add the powdered sugar, cream, vanilla, and pinch of salt, beating on LOW speed for about 30 seconds. Increase speed to medium and beat for another 2 minutes.
Adjust the consistency at this point. If it’s too thin, add a little more powdered sugar, one Tablespoon at a time, beating after each addition. If it’s too thick, add more cream, one teaspoon at a time until desired consistency is reached.
Frost just the top of the cooled cake.
This cake is better the next day. Store in the refrigerator.