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Moist Chocolate Sponge Cake

Moist Chocolate Sponge Cake is a traditional Irish recipe for a classic rich chocolate sandwich cake that contains potatoes in the batter. The full recipe is presented here and I hope you enjoy this classic Irish version of: Moist Chocolate Sponge Cake.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

8–10

Rating:

Tags : Vegetarian RecipesBaking RecipesCake RecipesIrish Recipes

This recipe might look very modern, but this cake, in one way or another, has been made in Ireland since at least the 1930s. The result is a surprisingly moist and tasty sponge cake that contains mashed potatoes in the cake batter. This recipe might be playing into the stereotype that the Irish have potatoes in everything, but once you bake this cake it will be a revelation to you.

Ingredients:

175g butter
175g caster sugar
115g potatoes cooked until tender and passed through a fine-meshed sieve to mash
55g dark chocolate, chopped and melted in a microwave
3 eggs, beaten
150g self-raising flour
1 tbsp baking powder
40g cocoa powder
a few drops of vanilla extract
3 tbsp (about) milk
orange buttercream or natural yoghurt for filling
icing sugar, for dusting

Method:

Cream together the butter and sugar until light and fluffy. Mix in the sieved potatoes and the melted chocolate. Now add the eggs, one at a time, beating thoroughly to combine after each addition.

Sift the flour, baking powder and cocoa powder over the top then fold in lightly with the vanilla extract. Now work in just enough of the milk to give the batter and soft dropping consistency.

Divide the resultant batter between two well-greased 20cm diameter sandwich tins. Transfer to an oven pre-heated to 180°C (Gas Mark 4) and bake for between 25 and 30 minutes, or until nicely browned and set in the centre (a skewer inserted into the centre should emerge cleanly).

Allow to cool slightly in the tins then turn out onto a wire rack to cool completely.

Once cold sandwich the two cakes together with orange buttercream or natural yoghurt then dust the top with icing sugar and serve.