Choc Fudge Potato Cakes
 | Cooking Time 30 minutes |
 | Serves 18 small bundt cakes or 12 cupcakes |
INGREDIENTS
- Wet Mix
- 200g mashed potato, cooled
- 220g butter melted
- 2 eggs
- ⅔ cup milk
- 150g self raising flour
- 1 tsp baking powder
- ½ tsp salt
- 100g dark chocolate pieces
- 100g brown sugar
- 3 tbsp cocoa powder
- 35g coconut shredded
- 35g sunflower seeds
- Chocolate Dip
- 100g Dark Chocolate
- 2 tbsp butter
- 2 tbsp double cream
- 20g coconut shredded
- Extra butter for brushing your cake tin.
Dry Mix
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- Preheat oven to 190C
- Combine all wet mix ingredients in a large bowl and whisk until well combined and smooth.
- Place all dry mix ingredients into a food processor and pulse until well combined.
- Stir wet mix through dry mix until just combined.
- Prepare the bundt or muffin tin by brushing with a little melted butter.
- Fill each hole to just below the lip and even out with the back of a spoon.
- Bake for 18 minutes, or until the cake bounces back when pressed down with your finger (or a knife comes out of the center clean).
- Leave in the tin for 5 minutes before tipping onto a cooling rack.
- Prepare the chocolate dip by adding the chocolate and butter to a small pan over very low heat and stir until smooth.
- Whisk in the cream until smooth and shiny.
- Dip each cooled cake into the choc mix about 2cm deep.
- Allow extra chocolate to drip off before turning the cake over and sprinkling with shredded coconut.
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