Mashed Potato Chocolate Cake
Discover the decadence of our Mashed Potato Chocolate Cake—a rich and velvety dessert that turns leftover mashed potatoes into a baking masterpiece! This unique recipe combines the unexpected creaminess of plain mashed potatoes with a blend of cocoa and semi-sweet chocolate chips, creating a moist, chocolatey treat that melts in your mouth. Perfect for reducing food waste while delivering a showstopping dessert, this cake is easy to make with just 20 minutes of prep time. Ideal for gatherings or as a creative twist on classic chocolate cake, garnish it with powdered sugar, chocolate ganache, or your favorite frosting for an unforgettable finish. Keywords: Mashed Potato Chocolate Cake, leftover mashed potatoes dessert, moist chocolate cake recipe, creative chocolate cake ideas.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 1.25 cups Granulated sugar
- 1 cups Mashed potatoes (plain, no seasoning or butter)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Milk
- 0.75 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the mashed potatoes to the butter mixture and mix until well combined. The mashed potatoes should be smooth with no lumps.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in thirds, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined after each addition. Do not overmix.
Fold in the semi-sweet chocolate chips gently with a spatula.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Optionally, dust the top with powdered sugar, drizzle with chocolate ganache, or frost with your favorite icing. Enjoy!
Nutrition Facts
Calories |
3337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 2696 mg | 117% | |
| Total Carbohydrate | 601.7 g | 219% | |
| Dietary Fiber | 59.6 g | 213% | |
| Total Sugars | 330.0 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 401 mg | 31% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 2825 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
