Chocolate Potato Cake
|Hot mashed potatoes||100 Gram|
|Double cream||30 Milliliter|
|Unsalted butter||65 Gram, softened|
|Plain chocolate||50 Gram, melted|
|Soda bicarbonate||3 3⁄4 Milliliter|
|Eggs||3 , separated, yolks beaten until light, whites stiffly beaten|
|Plain flour||100 Gram|
|Baking powder||5 Milliliter|
|Salt||1 1⁄4 Milliliter|
|Rum||7 1⁄2 Milliliter|
|For rum cocoa icing|
|Unsalted butter||40 Gram|
|Icing sugar||225 Gram|
|Cocoa powder||30 Milliliter|
|Strong coffee||22 1⁄2 Milliliter|
The unlikely combination of mashed potato and chocolate makes a light and moist cake with the rum adding a richness of flavour.
Butter and line two 18 cm/7 inch round cake tins with greaseproof paper.
Brush the paper with melted butter and dust with flour.
Combine the mashed potato with the cream in a heatproof bowl.
Keep hot over a pan of hot water.
Beat the butter in a mixing bowl, until pale and soft.
Add the sugar and beat until well mixed.
Add the creamed potato and melted chocolate.
Dissolve the bicarbonate of soda in the water and add to the butter mixture.
Beat in the egg yolks 1 at a time.
Sift the flour, baking powder and salt together twice.
Fold them into the batter, adding alternately with the milk and rum.
Gently fold in a third of the egg whites, then fold in the rest.
Divide the mixture between the tins and bake in a preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean.
Remove from the oven and leave the cakes in the tins on a wire tray for 5 minutes, before turning them out to cool completely.
To make the icing, beat the butter until pale and soft.
Sift together the icing sugar, cocoa powder and salt and gradually incorporate into the butter.
Stir in the rum and coffee.
Spread a layer of icing between the 2 layers arid over the top and sides of the cake.