Chocolate and Potato Fudge Cake

This recipe is from Joery Castle from The Boat House Restuarant which will be featured at the Hans Sloane Killyleagh Chocolate Festival

Difficulty easy
Preparation Time 10-15 minutes
Cooking Time 60 minutes
Servings 4
  • 225g mashed potato (cold)
  • 60ml single cream
  • 150g butter
  • 400g caster sugar
  • 110g dark chocolate buttons
  • 2tbsp cocoa powder
  • 1 1/2 tsp baking soda
  • 60ml water
  • 5 egg yolks
  • 225g flour
  • 2tsp baking powder
  • 5 egg whites
  • 100g butter
  • 100g caster sugar
  • 100ml single cream
Grappa Cream
  • 100ml double cream
  • 15g icing sugar
  • 15ml Grappa

Main Instructions
  1. Pre-heat oven to 180oC
  2. Grease a 12 inch cake tin and line with silicone or greaseproof paper
  3. Place the potato, cream, butter, sugar, chocolate and cocoa powder in a bowl and melt over a pot of simmering water.
  4. Mix well until smooth and then add the baking soda, water, egg yolks, flour and baking powder.
  5. In a seperate clean bowl, whisk the egg whites until light and fluffy, (soft peaks).
  6. Gently fold the egg whites in to the chocolate cake mix and pour the mixture into the pre-lined cake tin.
  7. Place in the oven and bake for 50 minutes keeping the oven door closed.
  8. Check the cake by pushing a needle or cocktail stick in to it, if it comes out dry the cake is cooked.
  9. Remove from the oven and turn out of the cake tin on to a cooling rack.
Butterscotch Instructions
  1. Melt the butter and sugar together in a small saucepan and continue cooking until it turns to a light brown caramel.
  2. Pour in the cream and bring to the boil, remove from the heat and set aside to cool down.
Grappa Cream Instructions
  1. Whip some cream with the icing sugar, pour in the Grappa.
  2. Use more or less grappa depending on taste.
  3. To serve, evenly portion the chocolate cake onto 4-6 plates, drizzle with the butterscotch sauce and top with the Grappa cream.
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