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