I know the title of this recipe sounds crazy, but trust me, this is one of those decadent, tender-crumbed cakes that are singular in its deep chocolatiness you will be coming back to this recipe again and again. What I really like about this recipe is how adaptable it is — going to a potluck? Cupcake it. Book club? Loaf it. Brunch? Bundt it!
1 cup mashed potatoes, still warm
½ cup water, warm
1 cup Greek yogurt
⅔ cup butter, softened
2 ½ cups brown sugar
2 Tbsp vanilla (almond, cherry, or orange extract also works well)
1 cup cocoa powder
2 ½ cups all-purpose flour
2 ¼ tsp baking powder
1 tsp baking soda
¾ cup semi-sweet chocolate chips or chocolate chunks
- Preheat oven to 350°F. Lightly grease an 11×13” cake pan or Bundt pan using butter or non-stick oil spray, and dust with cocoa powder. Remove excess cocoa powder and set aside.
- Whisk water and yogurt into mashed potatoes until a smooth mixture is formed.
- Beat butter, brown sugar and vanilla extract for 4-5 minutes with an electric mixer until light and fluffy. Do not rush this process.
- Add 2 eggs and mix until blended, scrape down sides of bowl; add remaining eggs and continue mixing until well blended.
- Sift together flour, cocoa, baking powder, and baking soda; stir to combine.
- At low speed, alternate adding the sifted dry ingredients with the potato mixture into the egg mixture until just incorporated — do not overmix. Fold in chocolate chips.
- Place batter into the prepared pan; smooth out top. Bake for 30-35 minutes, or until the cake springs back when pressed lightly and begins to move away from the sides of the pan, and a toothpick
inserted into the center of the cake comes out clean.
- Cool in the pan on a cooling rack. Sift confectioners’ sugar over the cake or an icing of your choice.
- Store at room temperature for up to 3 days in an airtight container.
The cake also freezes well for up to 3 months.
To make individual cakes, fill greased large ramekins or jumbo muffin tins 3/4 of the way to the top. Bake the mini cakes at the same temperature for about half of the time for the large cake. Test doneness by inserting a toothpick in the centre of the cake. If the puck comes out clean, the cake is ready. I like to cut the mini cakes in half, spread some of the icing in the middle and dust the tops with icing sugar.
Makes 2 cups Frosting
4 cups icing sugar
⅔ cup cocoa powder
½ cup butter, melted
½ cup milk
1 teaspoon vanilla
Place all ingredients in a mixing bowl and beat with an electric mixer until smooth and creamy. Spread onto cooled cake.
Chef ILona Daniel is Harrowsmith’s Food Editor and the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, and community and culture development. She has worked on projects around the world and is on the Board of Directors for the Tourism Association of PEI. Chef Ilona is a media personality, and a Culinary Instructor at the Culinary Institute of Canada.