Chocolate Potato Cake For a Crowd

Cooking Time 20 minutes

Serves 12 - 16


  • 250g self-raising flour
  • 2 tsp baking powder
  • 2 tbsp dark cocoa powder
  • ½ tsp salt
  • 200g dark chocolate
  • 220g unsalted butter, room temperature
  • 200g brown sugar
  • 250g mashed potato, no added butter or milk
  • 4 eggs
  • 125ml milk
  • Vanilla buttercream icing to finish

Yellow Potatoes

White Potatoes


  1. Preheat the oven to 190°C.
  2. Line a large rectangle cake tin 23cm x 30cm with baking paper.
  3. Sift flour, baking powder, cocoa and salt into a large bowl, whisk to combine and set aside.
  4. Place chocolate in a heatproof bowl and microwave for 30 second bursts on high, stirring in between, until melted.
  5. Beat the butter and sugar in an electric mixer until thick and pale. Add melted chocolate and mashed potato and beat until smooth.
  6. Add the eggs, one at a time with a little of the flour each time, beating well after each addition. Fold in the remaining flour and milk until well combined.
  7. Place the batter in your lined cake tin and cook for 30  minutes or until a skewer inserted in the centre comes out clean. The cake will be a little fudgy.
  8. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
  9. Ice with buttercream (recipe here) and dust with cocoa.

TIP: If you are wanting a generous cake for a celebration double this recipe and sandwich the two cake with buttercream and berries before finishing the outside with buttercream also.

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