Irish Chocolate Potato Cake – Eggless and Whole Wheat

-

An eggfree chocolate cake with a gorgeous texture thanks to the humble potato.

I honestly never imagined potatoes in a cake until I came across a pic of a potato based cake last evening. I did a bit of research on the net and came across the Irish Chocolate Potato Cake that looked absolutely divine. I simply had to try it and in my way.

The texture is absolutely brilliant, with loads of air pockets that gives the cake a spongy light feel. Yet it has a richness that all chocolate cakes must have. Moist and absolutely mouth watering. And I bet no one would guess that you have potatoes in there.

Recipe

INGREDIENTS

1 and 1/2 cups whole wheat flour

1 and 1/2 tsps baking powder

1/2 tsp baking soda

3 tbsps cocoa powder

1 tsp custard powder

1/2 cup potato puree[Cold]

1/2 cup+1tbsp milk

2 tbsps honey

1/2 cup+ 2 tbsps sugar Powdered

1/3 cup cooking oil

1/2 tsp vanilla essence

1 egg Substitute for * [see notes]

INSTRUCTIONS

Preparing the potato puree- Pressure cook 1 large potato for 4-5 whistles. Allow to cool completely before peeling and roughly mashing the potato. Give it a light churn in an electric mixer. This will get rid of any lumps and give you a sticky potato puree. Store this in the refrigerator. [Use 1/2 cup of the prepared puree once it is chilled]

  1. Pre heat the oven at 180 C for 10 minutes.
  2. Sieve the dry ingredients [ whole wheat flour, baking powder, baking soda, cocoa powder and custard powder] together 5-6 times.
  3. In a large bowl cream the oil and sugar together.
  4. Add the egg substitute, honey and vanilla essence. Mix well.
  5. Stir in the potato puree.
  6. Add the milk and beat the mixture for about 5 minutes. This will make sure that all the wet ingredients are combined well.
  7. Fold in the sieved flour gently until well combined. [The batter is slightly thick similar to a brownie batter. You may add a spoon or two of milk if you think it is too thick].
  8. Carefully spoon it into a greased and lined baking dish. [I used an 8 inch round tin]
  9. Smoothen the top with a spatula.
  10. Bake in the pre heated oven at 180 C for 30 minutes or until the skewer inserted comes out clean.
  11. Transfer onto a wire rack after 10 minutes.
  12. Slice once completely cooled.


RECIPE NOTES

  • For 1 egg substitute- Mix 1 and 1/2 tsps of cornflour + a pinch of baking powder + a pinch of baking soda + 2 tbsps of water.
  • The above is to be prepared just before using and not in advance.
  • The potatoes must be peeled and mashed only once they are completely cooled. The potato puree should be cold when it is added to the wet ingredient mix.
  • Also the puree should be free of lumps and pieces [very tiny ones are ok].
  • I would suggest you prepare this a couple of hours before baking or the previous evening itself.
  • You may adjust the batter thickness with a little milk [about 1-2 tsps]. The batter for this cake is supposed to be thick so don't worry. The cake would turn out as moist and lovely as it should. That's the magic of the potatoes here.

 

Happy Baking

Posted originally on MARCH 28, 2016



Comments

Post a Comment

Popular posts from this blog

Whole Wheat Chocolate Banana Loaf Cake

-
Image
A moist whole wheat chocolate banana loaf cake. This eggfree banana cake flavoured with a dash of cinnamon is perfect as a tea time snack. It is another special day. My youngest son’s first birthday. I wanted Adbhut’s first ever cake to be something he would enjoy. Here’s something with his favourite fruit. I am super happy about how this whole wheat chocolate banana loaf cake turned out. It is simple, healthy and flavourful at the same time. My home smells all warm and ‘cinnamony’. It is often thought that whole wheat bakes are dense or taste ‘aata -like’. Try this. Its soft, moist and unless you tell its wholewheat no one would guess it. Recipe Cook Time            45 minutes Servings                1 loaf INGREDIENTS 1 and 1/2 cups whole wheat flour 1 and 1/2 tsps baking powder 2 tbsps Cocoa powder 1 tsp Cinnamon powder {optional} 1/4 tsp salt 2 Ripe bananas { medium size} 3/4 cup + 1/4 cup milk 1/2 cup cane sugar 1/2 cup Oil 1/2 tsp baking soda 1/2
Read more

Nutty Banana Cake

-
Image
  The over ripe bananas at my place would always end up in the bin. This of course was before I started baking. This moist cake made with whole wheat, pureed bananas, powdered jaggery and some crunchy nuts is a perfect treat for the little ones. So next time you have those mushy bananas (that no one is ready to even look at ) you know what to do. Happy baking. Recipe Prep Time            10 minutes Cook Time            45 minutes INGREDIENTS 1 cup Banana puree 1/2 cup powdered jaggery 1 cup buttermilk [ see notes] 1/4 cup Oil 1 and 3/4 cups whole wheat flour 1 tsp baking soda 1/2 tsp baking powder 1 tsp vanilla essence 1/4 cup chopped nuts (Almonds and walnuts) INSTRUCTIONS Pre-heat the oven at 180 C for 10 minutes. Sift the whole wheat flour, baking powder, baking soda and salt together. Set aside. Whisk the powdered jaggery, buttermilk and oil together until well combined. [Or like me give it a couple of churns in your regular electric mixer] Mix
Read more

Mom’s Eggless Cake-Whole Wheat Version

-
Image
When I started baking, a little less than a year back, this is the recipe I played around with. Being a part of a healthy baking group made me try a whole wheat version of my mom’s classic cake. It wasn’t difficult at all because her recipe is versatile. Recipe Prep Time            20 minutes Cook Time            40 minutes INGREDIENTS 2 cups whole wheat flour 3/4 cup sugar 3/4 tsp baking soda 3/4 tsp baking powder 1 cup milk 1/2 cup Oil 1 tsp vanilla essence [or any flavour of your choice] 1 tbsp Cocoa powder [ optional] INSTRUCTIONS Pre heat the oven at 180 C for 10 minutes. Sieve the whole wheat flour, baking powder and baking soda 15-20 times. [Yup you read it right] Mix the sugar and milk together [until the sugar dissolves completely]. Add oil and beat the mixture well. [You may use your electric mixer for this. Just give it one or two churns] Add the sieved flour and fold in gently until no lumps remain. Add the essence and give it a mix. Pour into a
Read more