Chocolate Potato Cake

METHOD

1. Preheat the oven to 180c/170c fan. Grease and line two 8inch round cake tins.

2. Mix together the cold mashed Albert Bartlett Potatoes and oat milk until smooth.

3. In a bowl, measure the flour, cocoa, salt, coffee, and bicarbonate and set aside.

4. In a separate bowl, whisk together the caster sugar and margarine until just combined. Add the apple sauce and mix again.

5. Add half of the dry ingredients to the bowl and mix well. Add half of the potato mixture and mix well again. Repeat this process until all the ingredients are combined.

6. Finally, stir in the lemon juice.

7. Split the mixture evenly between the two tins and bake for 30-40 minutes until a toothpick can be inserted and come out clean.

8. Leave to cool for a few minutes before removing from the tins and transferring on to a cooling rack.

9. While the cakes are cooling you can make the icing.

10. Measure the chocolate and cream into a microwave safe bowl and heat for intervals of 20 seconds until all combined. Pop into the fridge.

11. Once the cakes have cooled, put one on a serving plate and top with half of the chocolate icing. Spread evenly and place the other cake on top. Spread the other half of the icing on top and decorate however you like.

Recipe created and photographed by @babyfacedbaker

What you will need