Ease of preparation: Medium
Yield: 1 cake
Ingredients:
Cake
2 cups (480 ml) butter, room temperature
3 ½ cups (840 ml) sugar
6 eggs
2 cups (480 ml) cooled, mashed Yukon Gold potatoes (about 1 ½ pound (680 g) whole raw potatoes)
½ pound (226 g) bittersweet chocolate, melted
½ cup (120 ml) vegetable oil
1 tablespoon (15 ml) vanilla
3 ½ cups (840 ml) flour
½ cup (120 ml) cocoa powder
1 ½ teaspoons (7.5 ml) baking soda
2 teaspoons (10 ml) baking powder
1 ½ teaspoons (7.5 ml) salt
1 ½ cup (360 ml) full fat sour cream
Coconut pecan frosting
1 cup (240 ml) sugar
½ cup (120 ml) butter
1 cup (240 ml) evaporated milk
3 egg yolks
1 cup (240 ml) toasted, chopped pecans
1 cup (240 ml) toasted, unsweetened, shredded coconut
1 teaspoon (5 ml) vanilla
½ teaspoon (2.5 ml) salt
Chocolate icing
1 ½ cups (360 ml) butter, room temperature
5 cups (1.2 l) icing sugar
1 ½ cups (360 ml) cocoa powder
½ cup (120 ml) evaporated milk
1 teaspoon (5 ml) vanilla
½ teaspoon (2.5 ml) salt
Toasted pecan halves, to decorate
Shaved bittersweet chocolate, to decorate
Special Equipment
Piping bag with medium tip
Method:
Let’s get baking!
For the cake, preheat oven to 350 F (175 C). Grease and lightly dust four 8-inch (20 cm) cake pans with flour.
Add butter to the bowl of a stand mixer fitted with a paddle attachment. Cream at low speed. Gradually add sugar and continue mixing. When sugar and butter have combined thoroughly, add eggs one at a time. Gradually spoon in mashed potatoes, scraping down the sides of the bowl as required. Drizzle in melted chocolate, vegetable oil, and vanilla and continue mixing until thoroughly combined.
In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Gradually add dry ingredients to wet, while also gradually adding the sour cream. When ingredients are just combined, pour into prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean.
Cool cakes in pans for 10 minutes before removing and cooling on wire racks.
For the coconut pecan frosting, add sugar, butter, and evaporated milk to a pot. Bring to a gentle boil over medium heat, whisking often. Whisk yolks and add to pot. Continue whisking mixture until it is thick enough to coat the back of a spoon. Remove from heat and stir in pecans, coconut, vanilla, and salt. Set aside to cool.
For the chocolate icing, beat the butter in the bowl of a stand mixer fitted with a paddle attachment. Gradually add icing sugar, scraping down sides of bowl as needed. When sugar and butter are thoroughly combined, spoon in cocoa powder. Add evaporated milk and vanilla. Sprinkle in salt and continue mixing until mixture is creamy, light, and uniform in colour. Add icing to a piping bag fitted with a medium tip.
To finish, when the cakes have fully cooled, cut off the tops with a serrated knife to create a level top. Place one layer of cake on a cake stand or platter. Spoon about ½ cup (120 ml) of the coconut pecan filling on top and spread to cover. Place the second layer of cake on top and cover with the same amount of filling. Repeat with the third layer. Place the fourth layer on top.
Spoon the remaining coconut pecan filling on to the top of the cake and smooth into a thin layer, leaving a ¼-inch (6 mm) edge around the circumference. Pipe the circumference of the bottom edge of the cake with the chocolate icing. Pipe two or three strips of icing around the circumference of the top of the cake. (The edges of the cake are left ‘naked’.) Decorate the top of the cake with toasted pecan halves and shaved bittersweet chocolate.
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