RECIPE: HOW TO DO SECRET-INGREDIENT CHOCOLATE BUNDT CAKE

And the secret-ingredient is…mashed potato! That’s right! Victoria Glass, author of Too Good to Waste, gives mash a makeover in this light, moist chocolate bundt cake recipe.

RECIPE SECRET-INGREDIENT CHOCOLATE BUNDT CAKE

Dificulty: Easy
Portion: Makes a 25cm cake
Time: Hands-on time 25 mins, oven time 50 mins

Ingredients

125g unsalted butter, softened
200g caster sugar
200g plain all-purpose flour
1 tsp baking powder
125g ground almonds
150g mashed potato
3 large eggs
2 tsp vanilla bean paste
100g dark chocolate, at least 70% cocoa solids, chopped
200ml double cream
Flaked/sliced almonds, to sprinkle

Step by step preparation

Heat the oven to 180°C/160°C/gas 4 and grease and flour a 25cm fluted ring cake tin or similar tin.
Whisk all the cake ingredients together until smooth, then pour the mixture into the prepared pan. Level the top with a palette knife and bake for 30–35 minutes, or until a skewer inserted in the middle comes out clean. Leave the cake to cool in the pan for 10 minutes, then turn it out on a wire rack to cool completely.
Once cold, make the chocolate ganache icing. Put the chocolate in a heatproof bowl. Heat the cream in a saucepan until it just comes to the boil. Take the pan off the heat and pour the hot cream over the chocolate. Leave to stand for 1 minute, before whisking until the chocolate has completely melted and you are left with a glossy sauce. Leave to cool to room temperature, then drizzle over the top of the cake. Sprinkle with flaked/sliced almonds to finish.

RECIPE: HOW TO DO SECRET-INGREDIENT CHOCOLATE BUNDT CAKE

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