Classic Chocolate Sponge Potato Cake

The most delicious, natural, from ordinary products! This classic potato cake recipe is made from home-baked chocolate sponge cake. No cookies or crackers. Only sponge cake and cream made from butter with condensed milk. Perhaps this is the most delicious version of the famous potato!
cook time: 3h
Maya Lindell
Classic Chocolate Sponge Potato Cake

Nutrition Facts (per serving)

392
Calories
25g
Fat
33g
Carbs
9g
Protein

Ingredients (8 portions)

For the biscuit:

Sugar 100 g
Wheat flour 0.5 cup
Cocoa 3 tbsp
Eggs 3 pc

For cream:

Butter 150 g
Condensed milk 0.3 cup

For deboning:

Cocoa 3 tbsp

Recipe instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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 brownies for at least 2 hours to firm up.

Step 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!

Additional rubrics

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