Potato Truffle Chocolate cake

PreparationPrepare the potato mash by peeling your potatoes. Boil the potatoes until completely soft, then using a masher or food processor, mash the potatoes and let them cool. Set aside for use later.

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.

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.

Prepare the cake by creaming the sugar, butter & oil together until you have a creamy paste.

Add the eggs one at a time and beat well.

Add the cake flour, baking powder and coconut to the mixture and beat well. Your cake mixture will be very stiff.

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.

Once the batter is well mixed, pour this into a prepared (sprayed with baking spray) silicone Bundt pan.

Bake at 175C for 50 – 60 minutes until a skewer comes out clean.