Chocolate Potato Cake with Baileys Cream
Category: Desserts
Servings: 8
Ingredients
For the Cake:
| Ingredient | Quantity |
|---|---|
| Red potatoes (peeled and boiled) | 200g |
| Dark chocolate (chopped) | 100g |
| Unsweetened cocoa powder | 50g |
| All-purpose flour | 250g |
| Granulated sugar | 150g |
| Butter (melted) | 100g |
| Whole milk | 100g |
| Heavy cream | 100g |
| Eggs (whole, beaten) | 165g |
| Baking powder | 16g |
| Butter (for greasing) | q.b. |
For the Baileys Cream:
| Ingredient | Quantity |
|---|---|
| Mascarpone cheese | 220g |
| Heavy cream | 200g |
| Granulated sugar | 80g |
| Baileys Irish cream | 20g |
Instructions
Step 1: Prepare the Potato Cake
- Begin by placing the red potatoes in a pot of cold water and boil them until soft. Once cooked, set them aside to cool.
- While the potatoes are boiling, separate the egg whites and yolks. Use an electric mixer to beat the egg whites to stiff peaks, then refrigerate them until needed.
- Once the potatoes have cooled, peel them and cut into small chunks. Use a potato masher or ricer to mash the potatoes into a smooth consistency. Set aside.
- Preheat your oven to 180°C (350°F) with the fan off (static mode). Grease a 20 cm (8-inch) round springform pan with butter and set it aside.
- In a small saucepan, melt the butter over low heat, then allow it to cool.
- Chop the dark chocolate into small pieces, and set it aside for later use.
- In a separate mixing bowl, whisk the egg yolks and combine them with the mashed potatoes, milk, cream, and melted butter. Mix thoroughly with an electric mixer until smooth and homogeneous.
- Sift together the all-purpose flour, cocoa powder, and baking powder. Gradually incorporate the dry ingredients into the wet mixture, mixing well with the electric mixer.
- Gently fold the stiff egg whites into the batter with a spatula, being careful not to deflate them. Stir from the bottom upwards to ensure they are evenly incorporated.
- Pour the batter into the prepared springform pan and bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on the bottom rack of the oven to ensure even cooking.
Step 2: Prepare the Baileys Cream
- While the cake is baking, prepare the Baileys cream. In a mixing bowl, whip the heavy cream with the sugar until soft peaks form.
- In another bowl, soften the mascarpone cheese with a spatula until it becomes creamy.
- Gently fold the whipped cream into the mascarpone cheese until smooth and fully combined.
- Add the Baileys Irish Cream and mix again until the cream has a silky, uniform consistency.
Step 3: Assemble and Serve
- Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a cooling rack and let it cool completely.
- When the cake has cooled, place it on a serving platter. Serve slices of the cake with a generous dollop of the Baileys cream on top.
- For an extra touch, you can garnish the cake with chocolate shavings or cocoa powder.
Enjoy this indulgent chocolate potato cake paired with the creamy Baileys mascarpone topping – the perfect balance of rich flavors and textures!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 390 |
| Total Fat | 25g |
| Saturated Fat | 15g |
| Carbohydrates | 43g |
| Fiber | 4g |
| Sugars | 27g |
| Protein | 4g |
| Cholesterol | 110mg |
| Sodium | 90mg |
This Chocolate Potato Cake with Baileys cream is a decadent, melt-in-your-mouth dessert that’s perfect for any special occasion or a treat to enjoy with friends and family. The combination of soft mashed potatoes and dark chocolate gives the cake a unique moistness, while the Baileys-infused mascarpone cream adds a luxurious, velvety finish. A delightful twist on traditional chocolate cake that will surely impress!
