IRISH CHOCOLATE POTATO CAKE

By Sube

Ingredients

• SPONGE CAKE
• 2 ounces dark chocolate
• 1 stick (1/2) butter
• 1/2 cup sugar
• 3/4 cup mashed potatoes (about 2 medium potatoes)
• 1-1/2 cups self-rising flour
• 1/2 teaspoon salt
• 2 eggs, beaten
• 4 tablespoons milk
• ICING
• 4 ounces dark chocolate
• 4 unces (1/2 cup) double cream or whipping cream
• 3/4 cup powdered sugar
• 3 tablespoons Irish Cream liqueur

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 degrees. Grease and line two 8-inch cake pans. Melt chocolate in a double boiler. (If melting chocolate in microwave, melt in 20-second intervals. Do not burn chocolate).

In a mixing bowl, cream together butter and sugar until light and fluffy. Mix in melted chocolate and mashed potatoes. Sift together flour and salt. Gradually beat in eggs, adding a little flour with each addition.

Fold in the rest of the flour and stir in milk. Divide mixture between cake pans and bake for about 5 minutes or until top is firm but springy to the touch. Remove from oven, and after a few minutes, turn onto a cooling rack.

Make icing. Melt the chocolate in a double boiler or microwave. Mix together whipping cream, chocolate, sugar and Irish Cream liqueur. When cake is cool, add layer of icing between the cakes and then ice the top and sides of the cake.