Irish Chocolate Potato Cake

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I wanted to do a traditional Irish recipe for St Patrick’s Day so I searched high and low to find a unique recipe to share with you. I wasn’t sure about this cake when I first started. I really didn’t think that the potato in this recipe would actually taste good. I was so surprised by the finished product though! This cake is an amazing combination of flavors and you absolutely cannot tell that this recipe has actual potato in it. This is a must try recipe!

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You will need to sieve the potatoes prior to starting this recipe. The sieved potatoes must be fully cooled before you add them to the cake batter. If they are even slightly warm the cake has the potential to not rise, or only rise part way.

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You will need a good kitchen scale to make this recipe. I have chosen to give you the European measurements for all the ingredients. This will give you more of a standard result if you choose to do it this way. You also will need to use superfine sugar, also known as Baker’s sugar. This gives you a smoother finished product.

Irish Chocolate Potato Cake:

225g Unsalted Butter

450g Superfine Sugar

4 Eggs (divided)

90g Grated Chocolate

50g Ground Almonds

150g Sieved Potatoes (cold)

300g Flour

½ Teaspoon Cinnamon

2 Teaspoons Baking Powder

½ Teaspoon Salt

1 Teaspoon Vanilla Extract

150ml Milk

Preheat your oven to 350. And prepare a Bundt pan by greasing the inside paying special attention to the crevasses.

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Grate the chocolate and almonds in a food processor (separately). Set aside.

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Sift the flour once, then sift again, this time with the baking powder, salt and cinnamon.

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Cream the butter and sugar in the bowl of a stand mixer until fluffy.

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Separate the eggs. Add the egg yolks to the mixture until smooth.

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Stir in the chocolate and almonds. Then add the cold potatoes and stir.

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Alternate adding the flour and the milk to the mixture, beating gently until smooth after each addition.

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When the batter is complete transfer to a separate bowl.

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Beat the eggwhites in the bowl of your stand mixer until the whites are stiff but not dry.

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Fold the whipped whites carefully into the cake mixture.

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Transfer the cake batter into your bundt pan. Cook for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.

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Invert the cake onto a cooling rack and let cool. If the cake doesn’t come out right away gently shake the cake until it releases from the pan.

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To finish the cake use a mesh strainer to dust the top of the cake with powdered sugar.

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(Chocolate sauce is also an excellent topping for this cake.)

Source: adapted from European Cuisines