Kartoffel Torte

This German Kartoffel Torte (potato cake) is one of those old-world baking secrets that sounds strange but delivers an incredibly moist, rich chocolate cake. Mashed potato disappears into the batter, adding starch that keeps the crumb tender for days while the cocoa, cinnamon, nutmeg, and cloves build a warmly spiced chocolate flavor.

The separated eggs are key to the texture. Yolks go into the creamed butter for richness, then stiffly beaten whites get folded in at the end for lift. This cake rises tall in a tube pan without being dense or heavy.

Chopped pecans and maraschino cherries studded throughout add bursts of crunch and fruity sweetness in every slice.

Chef Tips

• Cool the mashed potato to room temperature before adding it to the batter. Hot potato will melt the butter and scramble the yolks.
• Fold the beaten egg whites in gently with a spatula. Stirring deflates them and you’ll lose all that airiness.
• Do not invert the pan to cool. This cake is heavy and will collapse. Cool upright in the pan for 10 minutes, then turn out onto a rack.
• The powdered sugar icing should be thin enough to drizzle but thick enough to coat. Add milk a teaspoon at a time.

Variations

• Skip the cherries and add dried cranberries for a less sweet, more tart fruit addition.
• Use dark chocolate ganache instead of powdered sugar icing for a richer finish.
• Dust with powdered sugar and cocoa powder instead of icing for a simpler, rustic presentation.