Chocolate Potato Cake With Coconut Ganache #5FIX

“5-Ingredient Fix Contest Entry. This is a very moist chocolate cake with an unusual combination of ingredients as it has potatoes and coconut milk. It is glazed with a rich ganache.”
READY IN:
1hr 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 24 ounces Simply Potatoes Traditional Mashed Potatoes
  • 13 12 ounces coconut cream, divided
  • 12 ounces chocolate chips, divided
  • 4 eggs, separated
  • 18 14 ounces devil's food cake mix

Directions

  1. Preheat oven to 350 F . Peel film at corner of Simply Potatoes package to vent and heat on high for 3 minutes in microwave. When Simply Potatoes are heated for 3 minutes, remove film and stir. Measure out 1 ½ cups and use remaining potatoes for other use.
  2. Meanwhile grease and flour a 12 cup Bundt pan. Beat egg whites in a small bowl until stiff. Set aside.
  3. Open can of coconut cream without shaking. Spoon off the top 1/4 cup thickest cream, and place in a large bowl with the 4 egg yolks. Beat until smooth. Add 1 ½ cups cooled, mashed potatoes and cake mix. Beat at medium speed for 1 minute, then at high speed for 2 minutes. By hand stir in 4 ounces chocolate chips, and then fold in beaten egg whites.
  4. Pour batter into Bundt pan. Bake about 50 minutes or until cake tester comes out clean. Let stand 10 minutes, then invert cake onto a wire rack. Let cool.
  5. While cake bakes, make ganache. Place 3/4 cup of the reserved, thick coconut cream in a 1 1/2 qt pan. Bring to a simmer until reduced to 2/3 cups. Place chocolate chips in a bowl. Pour hot coconut cream over chips. Let stand 5 minutes, then stir until smooth.
  6. Let cool 10 -15 minutes. Spoon over cake. Glaze hardens as it cools further. Place cake on round serving platter.

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