Chocolate and potato cake with caramel icing and chocolate buttercream

By Faeza
16 July 2015

Tubertek Avalanche Potatoes invited us to The Griffin for The Big Roast on 8 July 2015. They were promoting the varied uses of the Avalanche Potatoes. From our starters to dessert we had Avalanche Potatoes cooked to our taste buds’ delight. Below is a recipe from Thom Hughes who was the chef on the day.

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


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


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 centre comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.


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


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 center of the two cakes. Sandwich together. Then finish with the caramel icing on top.

Picture by: Kim van Wyk