Chocolate Potato Cake With Coconut Ganache #5FIX
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Serves:
-
12
ingredients
- 24 ounces Simply Potatoes Traditional Mashed Potatoes
- 13 1⁄2 ounces coconut cream, divided
- 12 ounces chocolate chips, divided
- 4 eggs, separated
- 18 1⁄4 ounces devil's food cake mix
directions
- 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.
- Meanwhile grease and flour a 12 cup Bundt pan. Beat egg whites in a small bowl until stiff. Set aside.
- 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.
- 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.
- 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.
- Let cool 10 -15 minutes. Spoon over cake. Glaze hardens as it cools further. Place cake on round serving platter.
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