Chocolate Potato Cake with Espresso Mascarpone Buttercream

Time again for the Improv Challenge, hosted by Kristen at Frugal Antics of a Harried Homemaker. For March the 2 mandatory ingredients were potatoes and cheese.  I knew right away that I wanted to make a potato cake. This is not your traditional potato pancake, but a dessert cake with soft creamy mascarpone butter cream.  I knew my old Victory Garden cookbook had a Potato Cake recipe so that is where I started.

The cake itself was moist and velvety with a mild chocolate flavor. The frosting was light and delicate with a hit of espresso that didn't over power the mascarpone. All around, it was a good dessert. My biggest issues with most chocolate cakes are that they are overbaked and dry, and don't really taste like chocolate. This cake was soft and moist, but the chocolate was a little lacking. Next time I make this cake I will definitely increase the amount of chocolate in the cake itself for a moist and chocolatey cake. 

Chocolate Potato Cake

adapted from The Victory Garden by Marian Morash

4 oz unsweetened chocolate
1 tsp. vanilla
2 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp instant espresso powder
1 cup butter
1 3/4 cups sugar
4 eggs
1 cup mashed potatoes
1 cup buttermilk.


Pre heat the oven to 350 degrees F.
Grease and flour baking pan(s). You can use a 9x13, (2) 9" cake pans, or make cupcakes.
Melt the chocolate; cool slightly. Dissolve the instant espresso powder in the vanilla and add to the chocolate. Stir together the flour, baking powder, baking soda, and salt. Cream together the butter and sugar, beat in the eggs one at a time. Add the chocolate and mashed potatoes.  Beat in the dry ingredients alternately with the buttermilk. Pour into prepared pan(s) and bake. 
9x13 pan  40 minutes
2 -9 inch round pans  25-30 minutes
cupcakes  15-18 minutes

Espresso Mascarpone Butter Cream

6 oz unsalted butter, room temperature
6 oz macarpone cheese, room temperature
2 cups powdered sugar 
1 tsp vanilla
1/2 tsp instant espresso powder
pinch salt
Milk/cream if needed
Dissolve the instant espresso powder in the vanilla. Cream together the butter and mascarpone. Add the vanilla/espresso mix to incorporate. Gradually add 2 cups powdered sugar, beat at low speed until light and fluffy.  If mixture is to stiff add a few drops of milk or cream until frosting is light and spreadable.
printable recipe

Link: Foodie Friday



Pin It