Potato Truffle Chocolate Cake


For the chocolate mash:

  • 1cup Cold mashed potato
  • 2cups Dark chocolate chips (85%)
  • 10ml Coconut oil
  • 10ml Vanilla extract

For the cake:

  • 1cup Castor sugar
  • 100g Butter
  • 125ml Sunflower Oil
  • 2 Large eggs
  • 1cup of Cake flour
  • 5ml Baking powder
  • 1cup Coconut
  • 250ml Milk or coconut milk


  1. Prepare the potato mash by peeling your potatoes and boiling until completely soft. Using a masher or food processor, mash the potatoes and let them cool.  Set aside for use later.
  2. Pour the coconut oil and chocolate chips in a glass bowl and melt in the microwave using 30 second intervals on the maximum power level. After every 30 seconds, stir the chocolate using a spatula.  Carry on with 30 second intervals until the chocolate has melted and has a glossy appearance.  You may also melt the chocolate using a double boiler if you prefer.  Set the chocolate aside for use later.
  3. Mix the cooled mashed potato into the melted chocolate mixture followed by the vanilla extract. Beat this mixture well with an electric beater to create a smooth consistency.  Set this mixture aside for use later.
  4. Prepare the cake by creaming the sugar, butter & oil together until you have a creamy paste.
  5. Add the eggs one at a time and beat well. The eggs are optional and you may leave them out.
  6. Add the cake flour, baking powder and coconut to the mixture and beat well. Your cake mixture will be very stiff.
  7. Next add the milk and mix well until the milk is incorporated before adding the mashed potato mixture. This will give your cake a mouse-like appearance.
  8. Once the batter is well mixed, pour this into a prepared 20 x 10 (sprayed with baking spray) silicone Bundt pan.
  9. Bake indirectly with convEGGtor in place at 175°C for 50 – 60 minutes until a skewer comes out clean.
  10. Top with ganache.

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