New cakes and anti pasto platters in our online store now!


Your Cart is Empty

1 min read

Is this the best chocolate cake ever? It's definitely one of the most unusual, but the combination of potato and sour cream works their magic with the dark chocolate to create a gorgeous texture and taste. I've added this recipe to my permanent chocolate cake collection, and we think you might too! 

Chocolate Potato Cake


  • 1/2 cup cold mashed potato
  • 1/2 cup sour cream
  • 125g butter, chopped
  • 2/3 cup caster sugar
  • 2 eggs, lightly beaten
  • 125g dark chocolate, melted
  • 1 and 1/4 cups self raising flour
  • cocoa powder for dusting
  • cream and berries to serve


  1. Grease a 20cm ring pan; line base and side with baking paper.
  2. Combine potato and sour cream in a small bowl; mix well.
  3. Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add cooled chocolate; beat until combined.
  4. Fold potato mixture and sifted flour into chocolate mixture. Spread into prepared pan.
  5. Cook in a moderate oven, 180 degrees celsius, for about 45 mins, or until cooked when tested. Stand cake in pan for 5 mins; turn onto wire rack and cool.
  6. Dust cake with cocoa powder; serve with cream and berries.

Let us know what you think!

Also in News and Recipes

Blood Orange & Rosemary Cake
Blood Orange & Rosemary Cake

2 min read

With blood oranges in season, now is the perfect time to make this gorgeous cake. With its sticky syrup and drizzled pink icing in a classic bundt cake tin we think you'll find it takes afternoon tea up a level! We found our Edwards Australian Dried Oranges the perfect garnish, alongside a sprig of rosemary from Mandy's garden.
Burghul with Tomato, Aubergine and Lemon Yoghurt
Burghul with Tomato, Aubergine and Lemon Yoghurt

2 min read

We love this Middle Eastern staple grain so much that we stock it in our pantry essentials range! This delicious vegetarian recipe can be served as a side or a main, and made ahead to be assembled and warmed through just before serving. The soft caramelised aubergines combined with creamy yoghurt and spiced burghul makes for a satisfying meal that has fast become one of my family's favourites.

Subscribe to Our Newsletter