Chocolate Potato Cake (1910s Old Recipe)
This vintage chocolate cake from the 1910s features an unexpected ingredient—potato! The potato helps create a moist and tender crumb while blending seamlessly with rich chocolate and warm spices. It's a delightful nod to old-fashioned baking techniques that still hold up today.
Ingredients
Cake:
- ½ medium russet potato
- ½ cup whole milk
- ½ cup (1 stick) butter,d softened
- 1 cup granulated sugar
- 2 large eggs beaten
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 2 ounces semisweet chocolate grated
- ½ cup chopped walnuts
Icing:
- 2 tablespoons butter softened
- 1 cup granulated sugar
- ½ cup whole milk
- 2 ounces semisweet chocolate
- ½ teaspoon vanilla extract
Instructions
Cake Preparation:
- Preheat & Prepare Pan – Set the oven to 350°F. Grease an 8×8-inch baking pan with butter and dust it lightly with flour.
- Cook the Potato – Wash and dice the potato, leaving the skin on. Boil until fork-tender, then drain. Mash until smooth, measuring about ¾ cup, and mix with the milk.
- Cream the Butter & Sugar – In a large mixing bowl, beat the butter and sugar together until fluffy. Add the eggs and continue beating until well incorporated.
- Combine Wet & Dry Ingredients – Stir the potato mixture into the butter mixture. In a separate bowl, whisk together the flour, baking powder, cinnamon, cloves, and nutmeg. Gradually fold the dry ingredients into the wet mixture.
- Add Chocolate & Nuts – Stir in the grated chocolate and chopped walnuts until evenly distributed.
- Bake the Cake – Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool – Let the cake rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
Icing Preparation:
- Heat & Melt Ingredients – In a saucepan over medium heat, combine butter, sugar, milk, and chocolate. Bring to a boil, then reduce to a low simmer for 8 minutes, stirring occasionally. Remove from heat.
- Whip the Icing – Add the vanilla and beat the icing with a whisk or hand mixer until it cools and thickens slightly.
- Frost the Cake – Spread or pour the icing over the cooled cake before serving.
Notes
Flavor Boost: If you love deep chocolate flavors, try adding an extra ounce of grated chocolate or a splash of coffee to the batter.
Serving Suggestion: This cake pairs wonderfully with a dusting of powdered sugar or a scoop of vanilla ice cream for an old-fashioned treat.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for a longer shelf life.
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