CONTEST-WINNING CHOCOLATE POTATO CAKE RECIPE: HOW TO MAKE IT
I won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled if you have a real sweet tooth. —Catherine Hahn, Winamac, Indiana
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 40 minutes
Cook Time 25 minutes
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add potatoes and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For icing, in a saucepan over low heat, cook butter and brown sugar until butter is melted and mixture is smooth. Stir in evaporated milk; bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. Stir in confectioners' sugar and vanilla until smooth. Spread between layers and over top of cake.
Nutrition Facts : Calories 671 calories, FatContent 31g fat (15g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 374mg sodium, CarbohydrateContent 94g carbohydrate (71g sugars, FiberContent 2g fiber), ProteinContent 8g protein.
SWEET POTATO LOAF CAKE WITH DARK CHOCOLATE GANACHE RECIPE ...
This tender, gently spiced cake enrobed in dark chocolate ganache requires that you make your own sweet potato purée. And yes, it’s absolutely worth it.
Provided by Cheryl Day
Yield 12 Servings
Number Of Ingredients 21
Steps:
- Place a rack in middle of oven and preheat to 400°. If using raw sweet potatoes, wrap in foil and roast on a parchment-lined baking sheet until tender (a knife should slide easily into flesh), 50–60 minutes.
- Unwrap sweet potatoes and let sit until cool enough to handle. Transfer to a small bowl. Using a potato masher or fork, smash until smooth. Measure out 1¼ cups (250 g) purée; save any extra for another use.
- Reduce oven temperature to 325°. Butter a 9x5" loaf pan or lightly coat with nonstick spray. Line pan with parchment paper, leaving overhang on long sides. Whisk flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves in a medium bowl.
- Whisk mashed sweet potato (homemade or canned), eggs, granulated sugar, zest, and vanilla extract in a large bowl until smooth. Gradually add oil, whisking constantly until completely incorporated. Using a rubber spatula, fold in dry ingredients in 2 batches, mixing just until combined after each addition. Scrape batter into prepared pan and smooth surface with an offset spatula.
- Bake cake until golden and a tester inserted into the center comes out clean, 75–90 minutes. Transfer cake to a wire rack and let cool in pan 15 minutes. Using parchment overhang, lift cake out of pan and onto rack. Remove parchment and let cake cool completely.
- Bring cream, butter, sugar, coffee, and salt to a simmer in a small saucepan over medium heat. Remove from heat, add chocolate and vanilla, and whisk until chocolate is melted and mixture is smooth. Let cool until thickened slightly, 40–60 minutes.
- Pour ganache over cake (it should flow over the sides) and, using a small offset spatula, smooth it evenly over surface. Chill cake until ganache is set, 20–30 minutes. Bring cake to room temperature before serving. Do ahead: Unglazed cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
More about "potato chocolate cake recipes"
SWEET POTATO POUND CAKE RECIPE: HOW TO MAKE IT
Since we are originally from Texas, we naturally love sweet potatoes, but this sweet potato cake deserves to be a tradition in any home, whether you’re from the South, East, North or West. My Montana husband rancher loves it and I get great revues from ladies I’ve treated with it at various social events. — Diane Mannix, Helmville, Montana
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 15 minutes
Category Desserts
Calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 15 minutes
Category Desserts
Calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff). , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.
See details
CHOCOLATE BUTTERCREAM FROSTING RECIPE - BETTYCROCKER.COM
Make homemade frosting with just a few ingredients and in just a few minutes.
From bettycrocker.com
Reviews 4.5
Total Time 15 minutes
Calories 210 per serving
From bettycrocker.com
Reviews 4.5
Total Time 15 minutes
Calories 210 per serving
- Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
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CONTEST-WINNING CHOCOLATE POTATO CAKE RECIPE: HOW TO MAKE IT
I won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled if you have a real sweet tooth. —Catherine Hahn, Winamac, Indiana
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 05 minutes
Category Desserts
Calories 671 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 05 minutes
Category Desserts
Calories 671 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add potatoes and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For icing, in a saucepan over low heat, cook butter and brown sugar until butter is melted and mixture is smooth. Stir in evaporated milk; bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. Stir in confectioners' sugar and vanilla until smooth. Spread between layers and over top of cake.
See details
SWEET POTATO LOAF CAKE WITH DARK CHOCOLATE GANACHE RECIPE ...
This tender, gently spiced cake enrobed in dark chocolate ganache requires that you make your own sweet potato purée. And yes, it’s absolutely worth it.
From bonappetit.com
Reviews 4.2
From bonappetit.com
Reviews 4.2
- Pour ganache over cake (it should flow over the sides) and, using a small offset spatula, smooth it evenly over surface. Chill cake until ganache is set, 20–30 minutes. Bring cake to room temperature before serving. Do ahead: Unglazed cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
See details
SWEET POTATO POUND CAKE RECIPE: HOW TO MAKE IT
Since we are originally from Texas, we naturally love sweet potatoes, but this sweet potato cake deserves to be a tradition in any home, whether you’re from the South, East, North or West. My Montana husband rancher loves it and I get great revues from ladies I’ve treated with it at various social events. — Diane Mannix, Helmville, Montana
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 15 minutes
Category Desserts
Calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 15 minutes
Category Desserts
Calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff). , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.
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