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
- 4 eggs
- 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
- Pinch salt
- ¾ cup (188 ml) semi-sweet chocolate chips
- Preheat oven to 350°F (180 °C). Lightly grease 9x13 baking pan and dust with cocoa powder. Remove excess cocoa powder and set aside.
- Whisk water into mashed potatoes until a smooth mixture is formed.
- Beat butter, brown sugar and vanilla for 4-5 minutes with an electric mixer until light and fluffy.
- Add 2 eggs and mix until blended, scrape down sides of bowl; add remaining eggs and continue mixing until well blended.
- Sift together flour, cocoa, baking powder, baking soda and salt; stir to combine.
- At low speed, alternate adding the sifted dry ingredients with the potato mixture until incorporated. Fold in chocolate chips.
- 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.
- Cool in the pan on a cooling rack. Sift confectioners' sugar over the cake, an icing of your choice and a sprinkle of sea salt, if desired.
- Store at room temperature for up to 3 days in an airtight container. Cake also freezes well.