I know the title of this recipe sounds crazy, but trust me, this is one of those decadent, tender-crumbed cakes that are singular in its deep chocolatiness you will be coming back to this recipe again and again. What I really like about this recipe is how adaptable it is — going to a potluck? Cupcake it. Book club? Loaf it. Brunch? Bundt it!

Ingredients:

1 cup mashed potatoes, still warm
½ cup water, warm
1 cup Greek yogurt
⅔ cup butter, softened
2 ½ cups brown sugar
2 Tbsp vanilla (almond, cherry, or orange extract also works well)
4 eggs
1 cup cocoa powder
2 ½ cups all-purpose flour
2 ¼ tsp baking powder
1 tsp baking soda
¾ cup semi-sweet chocolate chips or chocolate chunks

Method:

1. Preheat oven to 350°F. Lightly grease an 11×13” cake pan or Bundt pan using butter or non-stick oil spray, and dust with cocoa powder. Remove excess cocoa powder and set aside.
2. Whisk water and yogurt into mashed potatoes until a smooth mixture is formed.
3. Beat butter, brown sugar and vanilla extract for 4-5 minutes with an electric mixer until light and fluffy. Do not rush this process.
4. Add 2 eggs and mix until blended, scrape down sides of bowl; add remaining eggs and continue mixing until well blended.
5. Sift together flour, cocoa, baking powder, and baking soda; stir to combine.
6. At low speed, alternate adding the sifted dry ingredients with the potato mixture into the egg mixture until just incorporated — do not overmix. Fold in chocolate chips.
7. Place batter into the prepared pan; smooth out top. Bake for 30-35 minutes, or until the cake springs back when pressed lightly and begins to move away from the sides of the pan, and a toothpick
   inserted into the center of the cake comes out clean.
8. Cool in the pan on a cooling rack. Sift confectioners’ sugar over the cake or an icing of your choice.
9. Store at room temperature for up to 3 days in an airtight container.
   The cake also freezes well for up to 3 months.

To make individual cakes, fill greased large ramekins or jumbo muffin tins 3/4 of the way to the top. Bake the mini cakes at the same temperature for about half of the time for the large cake. Test doneness by inserting a toothpick in the centre of the cake. If the toothpick comes out clean, the cake is ready. I like to cut the mini cakes in half, spread some of the icing in the middle and dust the tops with icing sugar.

Cocoa Frosting

Makes 2 cups Frosting

4 cups icing sugar
⅔ cup cocoa powder
½ cup butter, melted
½ cup milk
1 teaspoon vanilla

Method:

Place all ingredients in a mixing bowl and beat with an electric mixer until smooth and creamy. Spread onto cooled cake.

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