Potato Chocolate Cake (PEI)

A moist, rich chocolate cake made with the goodness of PEI Potatoes!

1 cup PEIi yukon gold potatoes, mashed & hot (250 mL)
1 cup water, lukewarm (250 mL)
⅔ cup butter, softened (150 mL)
2 cups brown sugar (500 mL)
1 tsp. pure vanilla extract (5 mL)
4 each eggs
¾ cup cocoa (188 mL)
2 cups all-purpose flour, unbleached (500 mL)
2¼ tsp. baking powder (11 mL)
½ tsp. baking soda (2 mL)
1 pinch sea salt
¾ cup semi-sweet chocolate chips (188 mL)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly grease a 9x13" baking pan and dust with cocoa powder. Remove excess cocoa powder and set aside.

Whisk water into mashed potatoes until a smooth mixture is formed.

Beat butter, brown sugar and vanilla for 4-5 minutes with an electric mixer until light and fluffy.

Add 2 eggs and mix until blended, scrape down sides of bowl; add remaining eggs and continue mixing until well blended.

Sift together flour, cocoa, baking powder, baking soda and salt; stir to combine.

At low speed, alternate adding the sifted dry ingredients with the potato mixture until incorporated. Fold in chocolate chips.

Place batter into the prepared pan; smooth out top. Bake for 30 minutes, until cake springs back when pressed lightly and begins to move away from the sides of the pan.

Cool in the pan on a cooling rack. Sift confectioners’ sugar over the cake or an icing of your choice.

Store at room temperature for up to 3 days in an airtight container. Cake also freezes well.

Makes 12-16 servings.