Chocolate biscuit potato classic cake

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make a classic potato cake from a chocolate sponge cake? First of all, prepare the sponge cake. Prepare food for him. Take the eggs out of the refrigerator in advance to warm them up - then they will beat better. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. Take natural cocoa; a drink like Nesquik will not work.

2. STEP 2

   

   Beat eggs with sugar until light and fluffy. Beat for a long time, at least 5 minutes. Make the speed medium. When whipping at high speed, too large air bubbles will form, which will then quickly burst. At medium speeds, the bubbles will be equal, which will allow the sponge cake to rise better when baking.

3. STEP 3

   

   Sift flour and cocoa powder into eggs. This is another step towards a fluffy sponge cake - when sifting, the products are saturated with air.

4. STEP 4

   

   Mix the dough using a silicone spatula. This is the third secret of a good biscuit. Silicone mixes products very gently without affecting the structure of bubbles formed during whipping. Stir until smooth.

5. STEP 5

   

   Cover a baking sheet with parchment. Pour the dough onto it. Spread the dough evenly with a spatula. My baking sheet is quite large - 30*40 cm, there was not enough dough to cover the entire surface. But this is not critical, the biscuit will still need to be broken, beauty is not important here. You can also bake the sponge cake in any other form.

6. STEP 6

   

   Bake the sponge cake in an oven preheated to 200°C for about 12-15 minutes. Cool the finished biscuit completely. Store-bought sponge cakes and scraps from homemade cakes are also suitable.

7. STEP 7

   

   Now you can get down to business with the cakes. Remove the butter from the refrigerator in advance; it should become soft. Buy condensed milk of the best quality, without milk fat substitutes.

8. STEP 8

   

   Grind the finished biscuit into crumbs. You can use a blender, you can use a food processor, or you can just crumble it with your hands.

9. STEP 9

   

   For the cream, beat soft butter with condensed milk until fluffy. You can set aside a very small part of the cream to make potato eyes out of it.

10. STEP 10

    

    Add biscuit crumbs to the cream in portions. After each addition, stir the mixture thoroughly with a spatula. All the crumbs from the biscuit were gone, but I thought there would be a lot and some would remain. The mass should become homogeneous and thick enough to sculpt from.

11. STEP 11

    

    Form cakes from sponge mixture. You can make small balls, you can make oblong cakes. I made rather large, irregularly shaped potatoes so that they looked as much like tubers as possible. I got 8 pieces. Refrigerate the cakes for at least 2 hours to firm up.

12. STEP 12

    

    Roll the finished cakes in cocoa powder and decorate as desired. I made small holes and filled them with cream, imitating sprouts. Serve the cakes to the table. Bon appetit!

Comments on the recipe

Masha470

10.11.2023

5

Very often we prepare potato cake using this recipe. Everything is according to the recipe except for the sponge cake. I often bake and there are a lot of scraps left over from various biscuits, cookies, etc. I put all this “good” in the freezer and when a sufficient amount is collected, I defrost it and make cakes with my son. As indicated in the recipe, beat the butter and condensed milk separately. And then we combine the biscuit and cream in a mixer with a paddle attachment, mix until smooth. The child really likes to make cakes and roll them in cocoa. It's fun and develops motor skills. And then the whole family enjoys having a tea party with cakes. Bon Appetit everyone.

katyshaa

10.11.2023

4.6

I sprinkle these chocolate potatoes with coconut flakes. Try this recipe too.

Natalia M

10.11.2023

4.8

For the Old New Year I made a classic potato cake from chocolate sponge cake. We love any potato, but I haven’t made chocolate ones yet. Beat the eggs until white. The dough is airy and fluid. I baked the biscuit in a round pan so that there were fewer crusts. It turned out soft, porous and very chocolatey. For the cream, beat soft butter and condensed milk. Special attention must be paid to the quality of these products, otherwise the cream may separate. The cooled biscuit was broken into pieces and crushed in a blender until crumbly. When combined with cream, a plastic mass was obtained. I rolled it into balls and rolled it thickly in cocoa. The cake cooled for several hours in the refrigerator. Biscuit potatoes have a wonderful taste and aroma of chocolate! It is juicy, creamy, not cloying! Our late night holiday tea party was delicious! Thanks for the recipe!

Nika

10.11.2023

4.6

Katushafin, special thanks from me for this recipe for “Potatoes” from biscuit. It looks very appetizing and, for sure, very tasty

Kirk

10.11.2023

4.5

Here is my rendition of a potato cake based on your recipe.

Hanna

10.11.2023

4.9

The cake turned out very tasty. I didn’t make the sponge cake, I used the leftovers from my sponge cake. And the cream is very tasty and delicate. Thank you very much for the recipe

Svetlana Strunina

10.11.2023

4.6

Now it’s time for everyone’s favorite “potatoes”. Cooking them is a pleasure. Everything is simple and fast, even a child can do it. Thanks to the author for sending my taste buds into childhood memories. The recipe definitely goes to your favorites' piggy bank. 👍👍👍I used alkalized cocoa, which makes the taste more intense.