Choc Fudge Potato Cakes

Cooking Time 30 minutes

Serves 18 small bundt cakes or 12 cupcakes

INGREDIENTS


  • Wet Mix
  • 200g mashed potato, cooled
  • 220g butter melted
  • 2 eggs
  • ⅔ cup milk
  • Dry Mix
  • 150g self raising flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 100g dark chocolate pieces
  • 100g brown sugar
  • 3 tbsp cocoa powder
  • 35g coconut shredded
  • 35g sunflower seeds
  • Chocolate Dip
  • 100g Dark Chocolate
  • 2 tbsp butter
  • 2 tbsp double cream
  • 20g coconut shredded
  • Extra butter for brushing your cake tin.

PERFECT WITH
Blue Potatoes

ALSO GREAT WITH
Yellow Potatoes

INSTRUCTIONS


  1. Preheat oven to 190C
  2. Combine all wet mix ingredients in a large bowl and whisk until well combined and smooth.
  3. Place all dry mix ingredients into a food processor and pulse until well combined.
  4. Stir wet mix through dry mix until just combined.
  5. Prepare the bundt or muffin tin by brushing with a little melted butter.
  6. Fill each hole to just below the lip and even out with the back of a spoon.
  7. Bake for 18 minutes, or until the cake bounces back when pressed down with your finger (or a knife comes out of the center clean).
  8. Leave in the tin for 5 minutes before tipping onto a cooling rack.
  9. Prepare the chocolate dip by adding the chocolate and butter to a small pan over very low heat and stir until smooth.
  10. Whisk in the cream until smooth and shiny.
  11. Dip each cooled cake into the choc mix about 2cm deep.
  12. Allow extra chocolate to drip off before turning the cake over and sprinkling with shredded coconut.