Potato Chocolate Cake

Try baking a potato chocolate cake for that velvet smooth texture. I’m eating spoonfuls of it now as I type this and so exciting to bite into whole cherries soaked in raw honey and home-made wine generously added to this cake.

Whole cherries in cake

Take a good look at mashed potatoes. Notice how velvety they are? Of course, a typical mashed potato recipe calls for adding butter and cream for a a creamy texture, but on its own, it is more velvety which I translate as a drier form of creamy.

You can leave out the cherries for this cake to keep it simple but it is the cherry season now in Australia and apart from eating raw cherries, what I love to do, is preserve cherries in raw honey and alcohol. If you are averse to alcohol, you can preserve the cherries simply in raw honey.  So when my preserved cherries are ready, I just toss some into this Potato Chocolate Cake for a really distinct flavour

Cherries soaked in raw honey and alcohol

Potato Chocolate Cake

Ingredients

250 gm coconut oil

170 gm sugar

4 eggs

270 gm organic potatoes (about 4 medium size potatoes), steamed and mashed

320 gm flour (2 1/2 cups)

85 gm  raw cacao powder (2/3 cup)

160 ml kefir (2/3 cup)

15 preserved cherries (optional)

Method

I steam my potatoes in a pressure cooker until they have become soft. If you boil your potatoes, much of the nutrition just gets leached into the water. Leave to cool. After 15 mins, mash the potatoes till smooth and leave aside.

Cream coconut oil and sugar with an electric mixer until light and fluffy. Beat in all four eggs, one at a time until fully combined. Beat in the mashed potatoes, one half at a time.

Remove bowl from electric mixer and then fold in with a spoon the flour, cocoa and kefir, one half at a time.

With all my recipes I use whole wheat flour (I grind the grains myself). Avoid white flour. Whole wheat is high on phytic acid. So I always let the mixture sit for five to eight hours to let the kefir break down the phytic acid so that the nutrients in the flour and cacao are more readily absorbed by the body

Spread mixture into prepared pan. Bake in a moderate oven for about 40 minutes. Leave for 10 minutes before turning onto a wire rack to cool