Potato and Chocolate Cake

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

So many chocolate cakes seem dry. This recipe makes a lovely, moist cake. Serve filled with whipped cream.


  • 4 oz (110 g) potato, peeled and cooked
  • 2 tablespoons double cream
  • oz (65 g) butter or margarine
  • 7 oz (200 g) caster sugar
  • 2 oz (50 g) plain chocolate
  • ½ teaspoon bicarbonate of soda
  • 3 eggs, separated
  • 4 oz (110 g) plain flour
  • Pinch of salt
  • 1 teaspoon baking powder
  • 2 fl oz (50 ml) milk
  • 1 tablespoon rum


    Purée the potatoes. Add the cream and place in a bowl over a pan of hot water.

    Beat the butter and sugar in a separate bowl. Melt the chocolate and stir it in. Add the potatoes.

    Dissolve the bicarbonate of soda in a little water and add to the mixture. Beat in the egg yolks.

    Sift together the flour, salt and baking powder. Fold into the mixture alternately with the milk and rum. Whip the egg whites until stiff, stir in a spoonful and then fold in the rest. Divide the mixture between two prepared cake tins and bake for approx. half an hour at gas mark 5/375°F/190°C.