POTATO CHOCOLATE CAKE RECIPES

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CONTEST-WINNING CHOCOLATE POTATO CAKE RECIPE: HOW TO MAKE IT



Contest-Winning Chocolate Potato Cake Recipe: How to Make It image

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

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 cup cold mashed potatoes (without added milk and butter)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1 cup whole milk
1 cup chopped walnuts or pecans
CARAMEL ICING:
1/2 cup butter, cubed
1 cup packed brown sugar
1/4 cup evaporated milk
2 cups confectioners' sugar
1/2 teaspoon vanilla extract

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 ...



Sweet Potato Loaf Cake With Dark Chocolate Ganache Recipe ... image

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

1 lb. sweet potatoes (2–3 medium), peeled, cut into 1" pieces, or 1 cup (250 g) canned sweet potato purée
Unsalted butter or nonstick vegetable oil spray (for pan)
2½ cups (313 g) all-purpose flour
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 tsp. baking powder
½ tsp. baking soda
2 tsp. ground cinnamon
½ tsp. freshly grated nutmeg
¼ tsp. ground cloves
2 large eggs, room temperature
1½ cups (300 g) granulated sugar
2 tsp. finely grated orange zest
1 tsp. vanilla extract
1 cup vegetable oil
½ cup heavy cream
4 Tbsp. unsalted butter, cut into 1" pieces
3 Tbsp. granulated sugar
2 Tbsp. brewed coffee
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
8 oz. (227 g) bittersweet chocolate
½ tsp. vanilla extract

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.

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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
  • 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.
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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.
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  • 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.
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Reviews 4.5
Total Time 01 hours 15 minutes
Category Desserts
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