Chocolate Potato Cake

Cakes made with mashed potatoes likely originated in the early 1900s as a resourceful way to use up leftovers. But it turns out there is magic in adding mashed potatoes to a cake batter. They not only inhibit gluten development so the crumb bakes up ultra-tender, they also retain water, which keeps the cake exceptionally moist. In this recipe, we use instant potato flakes to avoid the nuisance of peeling, boiling, ricing and cooling the spuds. Dutch-processed cocoa yields a more intense chocolate flavor and color than natural cocoa, but either works. The simplest way to finish the cake for serving is a dusting of powdered sugar, but if you fancy a frosting we offer a couple of easy options.