Yep that’s right, POTATO!
I can’t remember where I first saw this recipe. I think it was in a magazine more than 15 years ago. However, what I do remember is how tasty it was. I haven’t made this cake for that long either, so it was definitely time to drag out my good old handwritten recipe book and give it another try.
For the cake you will need:
1 small potato, grated
1 cup sour cream
145g plain flour, sifted of course
190g caster sugar
40g unsweetened cocoa (sifted)
60g unsalted butter, room temperature
3/4 teaspoon bicarb soda
1/4 teaspoon salt
1 teaspoon vanilla
For the icing you will need:
250g dark chocolate
125g unsalted butter
You will also need a punnet of raspberries for decorating your cake.
Pre-heat the oven to 180 degrees celsius. Grease a 20cm square cake tin.
Place all the ingredients into a bowl and mix for about 3 minutes.
Spoon the mixture into the tin and bake for about 35 minutes (depending on your oven).
Now onto the icing:
Combine all the icing ingredients into a heavy-based saucepan over low heat. Let the chocolate and butter melt until combined. Do NOT let this boil.
Once your cake has cooled, pour the icing onto the cake.
Decorate with raspberries (fresh are obviously better, but I only had frozen).