This recipe was given to me by Jenny who works with me at Slow Living. We think that this recipe originates from the depression era where flour was scarce that people would replace a portion of the flour with potatoes. Similarly, carrots were often used in place of sugar.

200 g Butter
1 cup Caster sugar
4 Eggs
4 Medium potatoes – peeled, boiled then mashed
2 cups Self raising flour
½ cup Cocoa
½ cup Milk

1. Preheat oven to 175 degrees celcius (moderate temperature). Sift the flour and cocoa powder together. Using an electric mixer, cream the butter and sugar until white then add the eggs one at a time making sure that the egg is completely incorporated before adding the next one.
2. In a mixing bowl, mix the potatoes with the cocoa and flour mixture, before stirring in the milk. Then fold in the butter and sugar mixture.
3. Pour mixture into a butter lined cake pan and bake for 40 minutes to 1 hour or until there’s a skewer comes out clean when inserted into the middle of the cake.

4. Allow the cake to cool completely, then ice with a ganache mixture (200 g Chocolate melted with 50 g unsalted butter and mixed with 2 tbsp cream). Cut into 12 slices.