Chocolate Potato Cake - Gluten Free Recipe
Rich, moist gluten free chocolate cake recipe made with mashed potato topped with a whipped milk chocolate ganache.
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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.