I got a chance to make the chocolate potato cake that I mentioned in this post. I have a German chocolate cake recipe I have used for years, but it asks for meringue. It is not that I do not enjoying whipping meringue, it is the folding that may endanger the flattening of the meringue. The potato in this recipe is very intriguing; plus, grating potato would be so much easier than whipping meringue by hand.
Since you can get the complete recipe from Marianne’s blog, I am going to do an illustrated version of the instruction. The only alteration I made to her recipe is to substitute ground almonds with almond meal. Of course, I have done so with Marianne’s permission.
|Mix room temperature butter with sugar|
|Just incorporated the two, but not quite there yet.
Need to make sure the butter-sugar mixture is airy and fluffy.
|Ready for eggs! This can almost pass as a vanilla ice cream.|
|Add eggs, one by one, mix it well.
This is how it looks after all 3 eggs.
|Adding in cocoa powder, vanilla sugar, and grated potato.
Mix is throughly to make sure there is no potato clumps!
|Mix flour, baking powder, and ground almonds. Set yogurt and milk aside.
Alternating dry and wet ingredients and mix it well.
|All ingredients are in. Ready to bake!|
|Chocolate potato cake.|