The original recipe is made with Idaho potatoes. Are they special? Do they taste different? Creamier? Never seen one, or tasted one; not a clue. I know the title of the recipe points in another direction, but I lied. Sorry.
Chocolate Potato Cake
Yield 8 servings
For the cake:
- 1 4-ounce (115g) Idaho russet potato, peeled and cut to fit feed tube
- 2 cups sour cream
- 1 ¾ cups cake flour
- 1 ¾ cups sugar
- ¾ cup unsweetened cocoa powder
- ½ cup / 1 stick (115g) unsalted butter, room tº
- 2 large eggs
- 1 ½ teaspoons baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon
For the peanut butter frosting:
- 2 cups peanut butter
- 3.5 oz (100g) semisweet chocolate, melted
- ¼ to ½ cup powdered sugar
- (use large amount if using natural unsweetened pb)
- 2 or 3 Tbs cream
For the cake:
- Preheat oven to 350º. Butter and flour 9×13 inch cake pan or line it with foil.
- If you don’t have a large food processor you may need to make it in two batches. I do.
- Put the shredding disc in the food processor and shred the potato. Transfer to a large bowl (you will use it to
- mix the whole batter later), insert the steel knife and put the shredded potato back in the bowl of the processor.
- Add half the remaining ingredients and process for 3 minutes, stopping once to scrape sides of bowl. Transfer mixture to the large bowl.
- Repeat with remaining half of the ingredients and process another 3 minutes, stopping once to scrape sides of bowl. Add contents of food processor to potato mixture and combine everything well.
- Transfer to prepared pan. Bake for 35 to 40 minutes, until tester inserted in center comes out clean. Cool completely in pan and invert onto platter.
- Frost with peanut butter chocolate frosting, dust with powdered sugar or frost with whatever you like.
For peanut butter frosting:
- Melt chocolate in microwave or double boiler. Mix thoroughly with peanut butter and powdered sugar. Add cream until
- it’s of desired consistency. Spread on top of the cooled cake with a spatula.
from Bon Appétit – January 1989