Chocolate Potato Cake
Ingredients
CAKE Ingredients:
- 225 g Unsalted Butter
- 120 g Peotraco Sugarlyte
- 180 g Peotraco Muscovado
- 2 pcs Eggs
- 60 g Macy's Instant Mashed Potatoes
- 120 ml Water
- 10 ml Vanilla Extract
- 340 g All-Purpose Flour
- 3 g Peotraco Baking Soda
- 45 g Peotraco Natural Cocoa Powder
- 255 ml Fresh Milk
FILLING & FROSTING Ingredients:
- 75 g Unsalted Butter
- 125 ml All-Purpose Flour
- 180 g Peotraco Confectioners' Powdered Sugar
- 85 g Peotraco Natural Cocoa Powder
Instructions
CHOCOLATE CAKE
- Pre-heat oven to 350ºF. Grease and line 2 8inch round cake pans. Set aside.
- Sift together All all-purpose flour, baking soda, salt and Peotraco Natural Cocoa Powder. Set aside.
- Mix water & Macy's Instant Mashed Potatoes. Set aside.
- Using a mixer, cream Butter, Peotraco Sugarlyte & Peotraco Muscovado until light and fluffy.
- Add Vanilla Extract. Add eggs one at a time. Stopping and scraping the bowl every addition of eggs.
- Add the mashed potato. Mix until well blended. Add 1/3 of cocoa flour mixture. Pour half of the milk.
- Add half of the cocoa flour mixture. Pour the remaining milk into the batter.
- Add the remaining cocoa flour mixture.
- Pour the batter into the 2 prepared cake pans. Bake for 18-20 minutes.
- Remove from the oven and cool for 10 minutes before removing from the pans.
FILLING & FROSTING
- Sift together Peotraco Natural Cocoa Powder and Peotraco Confectioners' Powdered Sugar. Set aside.
- Over bain marie or double boil, melt butter.
- Once melted add the all purpose cream,
- Add the cocoa mixture and powdered sugar in three additions. Mix until thick.
- Remove from the Bain mare. Cool down completely before filling and frosting.