Gluten Free Chocolate Cake Recipe – With Mashed Potato!
Gluten Free Chocolate Cake Recipe- With Mashed Potato, topped with a 2 ingredient whipped milk chocolate ganache. So I know the idea of mashed potato in a cake sounds absolutely ludicrous. But, hear me out- it actually results in a super moist cake. The starches in the potato helps create structure in this gluten free cake and helps create this rich, soft chocolate cake that almost has the texture of a brownie. I took this recipe from preparetobesurpsied.eu and adapted it by adding some cocoa powder and rice flour for extra chocolateyness and structure. Mashed potato can be used in many gluten free cakes to help provide structure, like this recipe, Coconut Lemon Drizzle Cake- Gluten Free Recipe. The trick is to ensure you use totally plain mashed potato, no added butter, salt or milk. This mashed potato should be very fine, by either using a ricer to mash it or by passing it through a fine sieve to remove any lumps.
So how do I make this Gluten Free Chocolate Cake with mashed potato and Whipped Milk Chocolate Ganache from scratch?
To make this gluten free chocolate cake recipe is actually really easy, i’ll break it down into two parts;
–Gluten Free Chocolate Cake: This recipe follows a simple method, similar to one I would use to make a brownie. The main aeration comes from whisking the eggs with sugar and then folding in the other ingredients.
–Whipped Milk Chocolate Ganache Topping: As mentioned above, this is an easy, 2 ingredient whipped ganache recipe that results in a super fluffy yet rich icing, perfect for slathering over cakes.
Gluten Free Chocolate Cake
As mentioned above, this method is similar to the method I would use for making brownies.
To begin, add your eggs and sugar to a large mixing bowl. Using an electric whisk or stand mixer with a whisk attachment, whisk on medium/high for 4-5 minutes until the eggs have doubled in size and are pale and thick. While this is beating, add the chocolate and butter to a small saucepan. Heat on low, stirring often until melted. Take off the heat and set to the side.
Once the eggs have been sufficiently whipped, gently pour in the melted chocolate and butter into the eggs. Using a rubber spatula, mix in gently until just combined. Next, sieve together the flour, cocoa powder and baking powder and add to the batter, along with the ground almonds. Using a rubber spatula, fold in the dry ingredients until just combined. Lastly, add in the mashed potatoes and mix again with the rubber spatula until no more lumps remain. Be careful not to over mix, mix until the lumps are gone and stop immediately.
Pour into a greased and lined 8 inch square cake tin and bake for 25-30 minutes until fully cooked. You can check it’s cooked by inserting a skewer into the centre. If it comes out clean, it is baked. Allow to cool fully before icing.
Whipped Milk Chocolate Ganache
This whipped milk chocolate ganache recipe contains just two ingredients; milk chocolate and cream! It results in a fluffy yet rich icing that isn’t overly sweet. To make this, begin by adding the ilk chocolate to a medium sized mixing bowl. Add the cream to a small saucepan and heat gently until it starts to bubble slightly. Pour this over the milk chocolate and leave it to stand for 1 minute. Whisk together until the chocolate has melted and everything has combined. Pop into the fridge for 1 hour until it has slightly set. It should be a spreadable consistency. Remove from the fridge and whisk (using a hand whisk or electric whisk, your choice as it doesn’t take long) until it becomes fluffy. Spread over the cooled cake and dig in.
Any tips for making this Gluten Free Chocolate Cake Recipe?
For sure!
-Ensure you whip your eggs to full peaks. They will have doubled in size and become pale and fluffy. Most of the rise in this recipe comes from the aeration from the whipped eggs so it’s important that you have whipped them enough.
-As stated at the start of the recipe, make sure your mashed potato doesn’t contain any butter, milk or salt. Plain mashed potato is what is required for this recipe.
-Again, as I pointed out at the beginning of this recipe, ensure your mashed potatoes do not have any lumps. To do this, make sure you mash your potatoes while they are still hot. Press the hot potatoes through a potato ricer or a fine mesh sieve after mashing to create lump free, smooth mashed potato.
-If you want to ensure this is a gluten free recipe, make sure you select a gluten free baking powder. Not all brands are gluten free, pay attention to the labels! I use Dr Oetker in my recipes.
-If you prefer to make this nut free, replace the ground almonds with fine polenta.
For more Cake Recipes, check out my Cake Category, here.
Interested in more Gluten Free Recipes? Have a peek at my Gluten Free Category, here.
Chocolate Potato Cake – Gluten Free Recipe
Equipment
- Small saucepan
- Large mixing bowl
- Electric whisk or stand mixer with whisk attachment
- Rubber spatula
- Sieve
- Square Baking Tin
Ingredients
Chocolate Potato Cake
- 150 grams dark chocolate
- 75 grams butter
- 3 whole eggs
- 90 grams caster sugar
- 150 grams mashed potato riced or passed through a fine sieve
- 75 grams ground almonds
- 25 grams rice flour or any kind of gluten free flour
- 20 grams cocoa powder
- 1 tsp baking powder
Whipped Milk Chocolate Ganache
- 100 grams finely chopped milk chocolate or chocolate drops
- 100 grams double cream
Instructions
Chocolate Potato Cake
- To begin, preheat the oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- In a small saucepan, add the dark chocolate and butter. Heat on low for a few minutes, stirring frequently until fully melted.
- In a large mixing bowl, add the eggs and sugar. Using an electric whisk or stand mixer with the whisk attachment, whisk on high for 4-5 minutes until doubled in size and pale and fluffy.
- Pour in the melted chocolate butter mix and gently mix together by hand with a rubber spatula.
- Next, add in the mashed potato and gently mix together with a rubber spatula.
- Sieve in the cocoa powder, flour and baking powder and add the ground almonds. Mix again using the rubber spatula.
- Grease and line a square 9 inch cake tin.
- Pour the cake batter into the lined cake tin and spread evenly into the corners.
- Bake for 25-30 minutes until the cake has risen slightly and a skewer inserted into the middle comes out clean. Allow to cool fully before decorating.
Whipped Milk Chocolate Ganache
- In a small saucepan, add the cream. Heat on low until the cream starts to bubble.
- In a mixing bowl, add the finely chopped milk chocolate and pour over the hot cream.
- Leave to melt for 1-2 minutes before whisking together until smooth.
- Place into the fridge for 1-2 hours until the ganache has become firm but still spreadable.
- Remove from the fridge when the ganache has set and whip using an electric whisk or stand mixer with whisk attachment for 1-2 minutes until light and fluffy.
- Spread over the cooled cake and serve immediately.
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