Ingredients for Velvet Mashed Potato Chocolate Cake
- Potatoes
- All Purpose Flour
- Ground Ginger
- 1 teaspoon baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- Ground Cinnamon
- Unsweetened Cocoa Powder
- 1 cup (2 sticks) unsalted butter, softened
- Granulated Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup raisins
- Pecans
- Orange Rind
- Powdered Sugar
- Lemon Juice
- Milk
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How to Make Velvet Mashed Potato Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mash potatoes until completely smooth. Set aside.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a third bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the mashed potatoes and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in chocolate chips and raisins.
- Divide batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes are cooling, prepare the frosting: Beat butter until light and fluffy. Gradually add powdered sugar and citrus zest, beating until smooth and creamy. Add a splash of milk if needed to reach desired consistency.
- Once cakes are completely cool, frost the top of one layer, then carefully place the second layer on top. Frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
230g
Fat
60g
Carbs
26g
