Potato and Chocolate Cake
Ingredients:
140 grams soft unsalted butter, chopped
180 grams brown sugar
2 eggs
200 grams peeled sebago potatos, boiled well drained and finely grated
60 grams dark couverture chocolate (I use Haigh's) chopped
45 grams Dutch Cocoa
225 grams SR flour
100ml Buttermilk
Chocolate Frosting:
200ml pouring cream
150 grams dark couverture chocolate (Haigh's) finely chopped
60 grams soft unsalted butter, chopped
Method:
Cream the butter and sugar until light and fluffy, then add the eggs one by one, beating well after each one is added to the mixture.
Fold the potato and chopped chocolate into the creamed mixture, then fold in sifted cocoa and flour, in 2 batches, alternating with buttermilk, and mix until well combined.
Spoon the mixture into a buttered and floured round 20cm cake tin and bake at 175C for 35 - 40 minutes or until cooked when tested with a skewer. Stand the cake for 10 minutes before turning out on to a wire rack to cool completely.
Chocolate Frosting: bring the cream to just boiling, then pour over the chopped chocolate in a bowl and stir until mixture is smooth and chocolate has melted. Cover the surface of the mixture with cling wrap and cool at room temperature until almost set. Transfer to the bowl of an elextric mixer, add butter and beat until pale. Using a flat bladed knife such as a palette knife, swirl the chocolate frosting over the cake.
Warning: do not refrigerate this cake....it doesn't like it. Instead pop the cake into an airtight container where it will keep for up to 4 days.