PEI Potato Chocolate Cake
Courtesy of Prince Edward Island Potato Board
Yield: 12-16 servings
Baking Time: 30 mins
1 cup (250 ml) PEI Yukon Gold Potatoes, mashed & hot
1 cup (250 ml) Water, lukewarm
⅔ cup (150 ml) Butter, softened
2 cups (500 ml) Brown Sugar
1 tsp (5 ml) Vanilla Extract
¾ cup (188 ml) Cocoa
2 cups (500 ml) All Purpose Flour
2 ¼ tsp (11 ml) Baking Powder
½ tsp (2 ml) Baking Soda
¾ cup (188 ml) Semi-Sweet Chocolate Chips
1. Preheat oven to 350°F (180 °C). Lightly grease 9x13 baking pan and dust with cocoa powder. Remove excess cocoa powder and set aside.
2. Whisk water into mashed potatoes until a smooth mixture is formed.
3. Beat butter, brown sugar and vanilla for 4-5 minutes with an electric mixer until light and fluffy.
4. Add 2 eggs and mix until blended, scrape down sides of bowl; add remaining eggs and continue mixing until well blended.
5. Sift together flour, cocoa, baking powder, baking soda and salt; stir to combine.
6. At low speed, alternate adding the sifted dry ingredients with the potato mixture until incorporated. Fold in chocolate chips.
7. Place batter into the prepared pan; smooth out top. Bake for 30 minutes, until cake springs back when pressed lightly and begins to move away from the sides of the pan.
8. Cool in the pan on a cooling rack. Sift confectioners' sugar over the cake or an icing of your choice.
9. Store at room temperature for up to 3 days in an airtight container. Cake also freezes well.