Potato Chocolate Cake Recipe

Gordon Bailey, founding chef of P.E.I.'s Dayboat restaurant and more recently, Lot 30, drives home the versatility of potatoes with this sweet and chocolately cake recipe. It's perfect as a holiday dessert, or even as a bread at brunch.

1/2 lb. butter
2-1/3 cups of granulated sugar
4 eggs
9 heaping tbsp grated chocolate (3-1/2 oz.)
5 heaping tbsp ground almonds
1 cup of cold, sieved or riced potato
2-1/2 cups flour (plain or cake)
1/2 tsp cinnamon
2 heaping tsp baking powder
1/2 tsp salt
2/3 cup milk
1-1/2 tbsp flour
1-1/2 tbsp cocoa


Step 1: Prepare the cake pan.

Step 2: For a tube pan, butter the inside. Mix the flour and cocoa together and use this mixture to flour the pan. For a springform pan, butter the inside. Then line with a circle of buttered baking parchment for the bottom and a strip of buttered parchment for the sides.

Step 3: Boil in unsalted water 2 unpeeled medium sized potatoes or 3 small potatoes. Drain. Cool completely, peel, rice or sieve.

Step 4: Preheat oven to 350°F.

Step 5: Grate the chocolate. The finer the better.

Step 6: Sift the flour once by itself. Then sift it a second time with the cinnamon, baking powder and salt.

Step 7: Cream the butter with the sugar until light and fluffy.

Step 8: Separate the eggs. Add the yolks (one at a time) to the creamed mixture beating well after each one.

Step 9: Stir in the grated chocolate and ground almonds. Add the sieved potato and stir again.

Step 10: Add the flour alternately with the milk, beating gently until smooth after each addition.

Step 11: Whip the egg whites until stiff but not dry. Fold the whipped egg whites carefully into the cake mixture.

Step 12: Spoon into the prepared baking pan. Bake for approximately 1-3/4 hours. Check for doneness and bake more if needed.

Step 13: Allow cake to rest for 20 minutes before removing from pan, then cool on rack.

Step 14: Dust with confectioners’ sugar and serve with ice cream or cinnamon whipped cream.