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Loading...A nostalgic Russian confection inspired by humble potato-shaped sweets sold across Soviet-era pastry shops. Crumbled sponge cake is bound with cocoa buttercream and dark rum, then rolled in bitter cocoa for a truffle-like cake that looks like a dirt-covered potato but tastes like pure chocolate bliss.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings8
Yield8 potato-shaped cakes
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 22 gFat
- 13 gSaturated Fat
- 38 gCarbs
- 2 gFiber
- 24 gSugar
- 6 gProtein
- 110 mgSodium
- 180 mgPotassium
- 60 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 350 mcgVitamin A
Ingredients
For the sponge cake
- 4 large eggs, room temperature
- 120 g granulated sugar
- 100 g all-purpose flour
- 1 tsp vanilla extract
- Pinch of fine salt
- Butter for greasing the pan
For the chocolate rum buttercream
- 200 g unsalted butter, softened
- 150 g sweetened condensed milk
- 30 g unsweetened cocoa powder
- 50 ml dark rum
- 1 tsp vanilla extract
For the coating and finishing
- 40 g unsweetened cocoa powder, for dusting
- 30 g dark chocolate, finely grated
- 30 g finely ground walnuts (optional)
- Extra cocoa powder for dusting work surface
Directions
- Preheat the oven to 180°C (350°F). Grease and line an 18 cm (7 inch) round cake pan with parchment paper, leaving overhang for easy removal.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5 to 7 minutes, until the mixture is pale, thick, and tripled in volume. Gently fold in the flour, salt, and vanilla extract using a spatula, taking care not to deflate the batter.
- Pour the batter into the prepared pan, smooth the top, and bake on the middle rack for 18 to 20 minutes, until the sponge is golden and springs back when lightly pressed. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Once the sponge is completely cool, crumble it finely into a large mixing bowl using your hands or a fork; you should have about 350 g of fine crumbs. Set aside.
- In a separate bowl, beat the softened butter until light and fluffy, about 2 minutes. Add the sweetened condensed milk, cocoa powder, rum, and vanilla, and beat on medium speed until completely smooth, glossy, and well combined, scraping down the sides as needed.
- Pour the buttercream over the sponge crumbs and mix thoroughly with a spatula or your hands until the mixture is evenly moistened and holds its shape when squeezed firmly in your palm.
- Lightly dust a clean work surface and your hands with cocoa powder. Divide the mixture into 8 equal portions and shape each into a potato-like oval about 8 cm long, rounding the ends and indenting a few 'eye' dimples with the back of a spoon to mimic a real potato.
- Roll each shaped cake generously in the cocoa powder, then sprinkle with the grated dark chocolate and ground walnuts if using, pressing lightly so the coating adheres. Place the finished cakes on a parchment-lined tray.
- Refrigerate the potato cakes for at least 2 hours to firm up before serving. Serve chilled or at cool room temperature, optionally dusted with a little extra cocoa before plating.
Cook’s Notes
- For best texture, use a slightly stale day-old sponge so the crumbs absorb the buttercream without becoming gummy.
- To make a kid-friendly version, replace the rum with 2 tsp rum essence or 50 ml strong cold coffee.
- For an extra-decadent adult version, increase the rum to 75 ml and add a pinch of instant espresso to deepen the chocolate flavor.
- Store the cakes in an airtight container in the refrigerator for up to 5 days; bring to cool room temperature for 10 minutes before serving for the best texture.
- If the mixture feels too soft to shape, chill it for 20 minutes in the refrigerator first; if too dry, add another tablespoon of condensed milk.
