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Secret-ingredient chocolate bundt cake

Name: Secret-ingredient chocolate bundt cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Makes a 25cm cake
Cuisine: British recipes
Ingredients: For the cake:; 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; For the chocolate ganache:; 100g dark chocolate, at least 70% cocoa solids, chopped; 200ml double cream; To decorate:; Flaked/sliced almonds, to sprinkle

By: Victoria Glass

Published: 23 May 17
Updated: 18 Mar 24

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.

Want more ways to use up leftover mashed potato? Give this savoury mashed potato pie a go.

Easy
June 2017

Test kitchen approved

Makes a 25cm cake
Hands-on time 25 mins, oven time 50 mins

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.

Want more ways to use up leftover mashed potato? Give this savoury mashed potato pie a go.

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Ingredients

For the cake:

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

For the chocolate ganache:

100g dark chocolate, at least 70% cocoa solids, chopped
200ml double cream

To decorate:

Flaked/sliced almonds, to sprinkle

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Method

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.

Extracted from Too Good To Waste by Victoria Glass © Victoria Glass 2017 published by Nourish Books, London. Hardback, £14.99. Photography by Danielle Wood.