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Chocolate and potato cake with caramel icing and chocolate buttercream

By Faeza
14 July 2015

Tuberetek Avalanche Potatoes invited us to The Big Roast on 8 July 2015. They showcased the many things one can do with their Avalanche potatoes. Kindly find below a recipe for the dessert we had on the day by Chef Thom Hughes

Chocolate and potato cake with caramel icing and chocolate buttercream by Thom Hughes

Ingredients

1 cup butter, softened

2 cups sugar

2 eggs

1 cup cold mashed potatoes

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 cup baking cocoa

1 teaspoon baking soda

1 cup milk

1 cup chopped walnuts or pecans

Method  

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add potatoes and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts.

Pour into two greased and floured 20cm cake tins. Bake at 180c for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Caramel icing

1/2 cup butter, cubed

1 cup packed brown sugar

1/4 cup evaporated milk

2 cups icing sugar

1/2 teaspoon vanilla extract

For icing, in a saucepan over low heat, cook butter and brown sugar until butter is melted and mixture is smooth. Stir in evaporated milk; bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. Stir in icing sugar and vanilla until smooth. Spread between layers.

Chocolate buttercream

Ingredients

50g good-quality dark chocolate (minimum 70% cocoa solids)

100g unsalted butter, softened

200g icing sugar

1 tsp vanilla extract

milk, to loosen

Preparation method

Melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.) Allow to cool until the chocolate no longer feels hot to the touch.

Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and beat again.

Fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff).

To assemble ice the chocolate cake with the chocolate icing in the centre of the two cakes. Sandwich together. Then finish with the caramel icing on top.