Chocolate Potato Cake with Pour-over Frosting

Chocolate Potato Cake is wonderfully moist and full of flavor. The pour-over frosting goes together quickly and tops the cake while it is still warm from the oven. Simple to prepare and easy to transport, this unique cake is sure to satisfy chocolate lovers and those looking for a sweet ending to a good meal.

A square of Chocolate Potato Cake with Pour-over Frosting on a white plate set in the garden.

Something Green for St. Patrick’s Day?

Can you believe it? It is already the Ides of March (whatever that is). It follows that it is only two days until St. Patrick’s Day. As ever, while I try to keep up with the calendar, I fear that I am falling behind.

Though I love St. Patrick’s Day, I’ve hardly given it a thought. While I have posted about something green and am planning on a post about greens, the Irish influence has definitely been lacking in my content so far this year.

To make up for this oversight, I woke up this morning determined to make a chocolate cake that would be fitting for the occasion. While the obvious choice for St. Patrick’s Day would be a Whiskey Cake, a Chocolate Stout Cake, or maybe some Triple Chocolate Guinness Brownies I’ve already posted about those. Fast running out of ideas for traditionally Irish ingredients, I reached for my recipe box. There I found a recipe I clipped years and years ago for a Chocolate Potato Cake.

Mashed Potato Cake with Pour-Over Frosting

This recipe makes a 9 X 13-inch cake. I generally serve it straight from the pan. The frosting is simple and easy to make. It is the kind that is poured over the top while the cake is still warm. If you have some leftover mashed potatoes (or have instant mashed potatoes on hand) this cake goes together fairly quickly. That makes it perfect for a special weeknight celebration. It is also easy to transport to a potluck, cookout or other friendly gathering.

Chocolate Potato Cake is moist and full of flavor. It is sure to satisfy chocolate lovers and those looking for a sweet ending to a good meal. It’s only shortcoming is that, as the frosting flows onto the cake, it fills in where it will. That means its appearance is often somewhat uneven, revealing every bump and bulge on the cake’s surface.

My response is to accessorize. When the frosting is partially set, I sprinkle the top of the cake with a thin line of emerald green decorator sugar. I think the effect is charming.

Enjoy!

Chocolate Potato Cake

Course: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

55

minutes
Total time

1

hour 

10

minutes

Mashed potatoes add a moist texture and a velvet crumb to this unique chocolate cake with pour-over frosting.

Ingredients

  • Chocolate Cake:
  • 2 cups flour

  • 3/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 1/2 cups sugar

  • 3/4 cup (1 1/2 sticks) butter

  • 2 teaspoons vanilla

  • 4 eggs

  • 3 ounces semi-sweet chocolate chips, melted

  • 3/4 cup firmly packed, unseasoned mashed potatoes

  • 2/3 cup buttermilk

  • 1 cup chopped pecans (if desired)

  • Chocolate Frosting:
  • 6 tablespoons butter or margarine

  • 1/4 cup milk

  • 3 tablespoons unsweetened cocoa powder

  • 2 2/3 cups confectioners’ sugar

  • 1 teaspoon vanilla

Directions

  • Preheat oven to 350 degrees. Generously grease a 13×9 inch baking pan. Set aside.
  • In a medium bowl, stir together the flour, baking soda and salt.
  • In the large bowl of an electric mixer, beat together the sugar, butter and vanilla on high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs, one at a time. Lower mixer speed and beat in the melted chocolate and mashed potatoes.
  • Alternately add the dry ingredients and the buttermilk, beginning and ending with dry ingredients and beating on low speed after each addition just until blended. Fold in the pecans, if desired.
  • Spread batter evenly in the prepared pan, smoothing the top.
  • Bake at 350 degrees for 50 to 55 minutes or until the cake springs back when touched in the center and begins to pull away from the sides of the pan. Remove the pan to a wire rack to cool.
  • Meanwhile, prepare the Chocolate Frosting:
    In a small bowl combine the cocoa powder and Confectioners’ sugar. Set aside.
  • Melt the butter in a small heavy saucepan over low heat. Add the milk. Bring the mixture to a boil and simmer gently for 2 minutes.
  • Pour the milk mixture into the sugar mixture, whisking until smooth. Stir in the vanilla.
  • When the cake has cooled 15 minutes, pour the frosting evenly over top. Smooth the surface with a spatula and decorate as desired. Let the cake stand at least 1 hour before cutting into squares.

8 Comments

  1. the southern hostess

    This looks so good.

  2. This sounds very good and very interesting, I would so give this chocolate dream a try.

  3. You know, I've read about potato rolls and even potato-based Depression-era candy, and been very intrigued. . .but never potato cake! The texture looks incredibly light–was it? Or more fudgy? Either way, I'm sure I'd be happy eating a huge hunk of this.

  4. Oh it's perfect for the holiday!

  5. perfect homage to the land of ire, lisa! i must say that while the cake looks great, the icing has stolen my focus–it must be amazing!

  6. Now I have used leftover mashed potatoes to make potato cakes or donuts but this one tops all. I will save this for when I have more leftover tatties! Great recipe Lisa.

  7. Wow – this looks stellar Lisa. I'm craving a piece right this second!

  8. iheartkiwi

    this would make my st. patrick's day much more enjoyable! it looks delicious!

    i am suddenly craving chocolate in a very big way.

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