Chocolate Potato Cake With Coconut Ganache 5fix Recipes

CONTEST-WINNING CHOCOLATE POTATO CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add potatoes and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For icing, in a saucepan over low heat, cook butter and brown sugar until butter is melted and mixture is smooth. Stir in evaporated milk; bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. Stir in confectioners' sugar and vanilla until smooth. Spread between layers and over top of cake.

COCONUT CAKE WITH GANACHE

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES. GREASE AND FLOUR THREE 8 OR 9 INCH ROUND CAKE PANS.
• 2. MAKE CAKE:IN A LARGE BOWL MIX EGGS, OIL, SOUR CREAM AND 3/4 CUP OF CREAM OF COCONUT. ADD CAKE MIX AND BEAT ON LOW WITH A HAND MIXER 30 SECONDS UNTIL INGREDIENTS ARE MOISTENED. INCREASE SPEED TO MEDIUM AND BEAT FOR 2 MINUTES. DIVIDE EVENLY AND POUR INTO THE 3 CAKE PANS.
• 3. BAKE IN PREHEATED OVEN FOR APPROXIMATELY 20-30 MINUTES, UNTIL EVENLY BROWNED AND THE CAKE HAS STARTED TO PULL AWAY FROM THE EDGE AND THE CAKE SPRINGS BACK WHEN LIGHTLY TOUCHED IN THE CENTER. REMOVE AND COOL ON WIRE RACKS FOR 10-15 MINUTES. THEN INVERT ONTO CAKE RACKS AND COOL COMPLETELY.
• 4. MAKE GANACHE:WHILE CAKE IS BAKING, HEAT 2 CUPS OF CREAM UNTIL STEAMING. POUR OVER 3 CUPS OF CHOCOLATE CHIPS AND STIR UNTIL SMOOTH. LET COOL UNTIL DESIRED THICKNESS.
• 5. PLACE 1/4 CUP COCONUT INTO A PREHEATED 250 DEGREE OVEN TO TOAST COCONUT. KEEP A CLOSE EYE...IT BROWNS QUICKLY ONCE IT STARTS! TOAST TO DESIRED COLOR.
• 6. MAKE FILLING: IF DESIRED, PLACE A BOWL AND BEATERS IN THE FREEZER TO CHILL WHILE CAKE IS BAKING. WHILE CAKE IS COOLING, BEAT 1 CUP OF CREAM UNTIL SOFT PEAKS FORM. ADD 2 TABLESPOONS OF CREAM OF COCONUT IN WHIPPED CREAM AND CONTINUE BEATING UNTIL STIFF PEAKS FORM.
• 7. PLACE ONE LAYER ON CAKE PLATE AND SPREAD HALF WHIPPED CREAM ON TOP OF CAKE. SPRINKLE WITH 1/4 CUP COCONUT. PLACE SECOND CAKE LAYER ON TOP OF FILLING. SPREAD WITH REMAINING WHIPPED CREAM AND ANOTHER 1/4 CUP COCONUT. PLACE THIRD CAKE ON TOP.
• 8. IF GANACHE IS STILL COOLING, PLACE CAKE IN REFRIGERATOR UNTIL READY TO GLAZE. POUR GANACHE OVER TOP, SPREADING TO THE EDGE AND LETTING POUR OVER EDGE. TRY TO COVER THE SIDES WITH GANACHE. YOU CAN EITHER COVER THE SIDES OR JUST HAVE THE GANACHE DRIZZLE DOWN.
• 9. I TRIED TO COVER THE SIDES BUT BECAUSE OF THE UNEVENESS, THE GANACHE DID NOT COVER BETWEEN THE LAYERS. I COULDN'T FILL IN PART OF THE GAPS, SO I PATTED THE TOASTED COCONUT ON THE SIDES. YOU COULD ALSO SPRINKLE THE TOASTED COCONUT ON TOP IF DESIRED.

POTATO CHOCOLATE CAKE

Steps:

• In a large bowl, cream the butter and sugar. Add the egg yolks, potatoes, water and vanilla; mix well. Combine the flour, cocoa and baking powder; add to the creamed mixture. In a small bowl; beat egg whites until stiff peaks form; fold into batter along with walnuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost with chocolate frosting.

POTATO CHOCOLATE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the melted chocolate, vanilla and mashed potatoes. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.