Chocolate Potato Cake

Steps

1. 1

   Heat the oven to 350°F (180 °C) (180°C (350 °F)). Grease a 9-by-13-inch baking pan and line the bottom with parchment, leaving an overhang if desired for easy removal.

2. 2

   Combine the instant potato flakes, hot coffee, and cocoa powder in a bowl. Stir until smooth, then set aside to cool slightly. The mixture may look separated or broken; this is normal and it will become more emulsified as the batter is completed.

3. 3

   In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.

   Start 4-minute timer
4. 4

   Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed, then beat in the vanilla.

5. 5

   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

6. 6

   Add the cooled cocoa-coffee-potato mixture to the butter mixture and beat on low speed until mostly combined. The batter may still appear slightly broken; do not discard it.

7. 7

   Add the dry ingredients and mix on low speed just until no visible streaks of flour remain. Avoid overmixing so the cake stays tender.

8. 8

   Transfer the batter to the prepared pan and spread it evenly into the corners. Bake until the center is set and a toothpick inserted in the middle comes out with a few moist crumbs, about 55 to 60 minutes.

   Start 1-hour timer
9. 9

   Cool the cake in the pan on a wire rack. Once completely cool, dust the top with powdered sugar or finish with your preferred frosting before slicing.