Chocolate Potato Cake

Ingredients

• 1 cup instant potato flakes (Prepared according to package directions or hydrated with hot water, then cooled; used as mashed potatoes)
• 1 cup hot brewed coffee (Coffee intensifies the chocolate flavor)
• 0.75 cup Dutch-processed cocoa powder (Natural cocoa powder may also be used)
• 1 cup unsalted butter (Softened)
• 2 cup granulated sugar
• 4 large eggs (At room temperature)
• 2 tsp vanilla extract
• 2.25 cup all-purpose flour (Whisk or sift before measuring)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp fine salt
• powdered sugar (For dusting, optional; use to taste)

Steps

1. 1

   Heat the oven to 350°F (180°C). 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.

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.

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.

Notes

The source page is membership-gated and does not expose the author's ingredient list or exact method in the supplied excerpt. Quantities and instructions above are therefore a low-confidence reconstruction based on the dish description and standard chocolate sheet-cake proportions. The source notes that Dutch-processed cocoa gives a more intense chocolate flavor and color, though natural cocoa also works, and that the batter may appear slightly broken after the potato-cocoa-coffee mixture is added.

Nutrition per serving

• dessert
• cake
• baked
• chocolate
• sheet cake
• vegetarian