PEI Chocolate Potato Cake
Created by chef Ilona Daniel
- 1 cup hot PEI mashed potatoes
- ½ cup of lukewarm water
- 1 cup of Greek yogurt (not fat free if you can help it)
- 2/3 cup butter, softened
- 2 ½ cups of brown sugar.
- 1 T of extract (orange, vanilla, root beer)
- 4 eggs
- 1 cup of cocoa powder
- 2 ½ cups all-purpose flour
- 2 ¼ tsp. baking powder
- 1 C. baking soda
- pinch of salt
- ¾ cups of semi-sweet chocolate chips or chunks
Preheat oven to 350 C. Lightly grease a 2 inch shallow hotel pan with butter or nonstick oil spray and sprinkle with cocoa powder. Remove excess cocoa powder and set aside.
Whisk water and Greek yogurt into mashed potatoes until smooth.
Beat butter, brown sugar and extract for 4 to 5 minutes with an electric mixer until light and fluffy.
Add 2 eggs and mix until blended, scrape down sides of bowl; add the remaining 2 eggs and continue to mix until well combined.
Sift together the dry ingredients and toss to combine.
On low speed, alternate adding the sifted dry ingredients and potato mixture to the egg mixture until just incorporated. * DO NOT TOO MIX. * Stir in chocolate chips.
Place the dough in the prepared pan and smooth the top. Bake for 30 to 35 minutes, until cake springs back when lightly pressed and begins to pull away from sides of pan.
Cool in the pan on a cooling rack. Sift the icing sugar over the cake or cover with icing.
Store at room temperature for up to 3 days in an airtight container. The cake also freezes very well.