Ingredients
– 1 small (4-ounce) peeled and grated russet potato (about ½ cup) adds moisture and a unique texture
– 2 cups sour cream at room temperature provides creaminess and tang
– 1 ¾ cups all-purpose flour gives structure to the cake
– 1 ¾ cups sugar sweetens the batter just right
– ¾ cup unsweetened cocoa powder delivers rich chocolate flavor
– ½ cup unsalted butter at room temperature ensures a soft and tender crumb
– 2 large eggs at room temperature helps bind and leaven the mixture
– 1 ½ teaspoons baking soda aids in rising for a fluffy texture
– 1 teaspoon vanilla extract enhances the overall taste with a hint of warmth
– ½ teaspoon salt balances the sweetness and highlights flavors
– 2 ounces semisweet chocolate melted for a smooth base
– 2 tablespoons whipping cream used for melting the chocolate, with 1 to 2 tablespoons more for mixing
– 1 cup peanut butter at room temperature adds nutty richness
– ⅓ cup powdered sugar (optional) adjusts thickness as needed
Instructions
1-Step 1: Prep Your Ingredients Peel and grate 1 small russet potato to get about ½ cup, then set it aside. Make sure your sour cream, butter, and eggs are at room temperature for smooth blending. This preparation helps the batter come together evenly in the food processor.
2-Step 2: Mix the Batter Add all the ingredients to the food processor: the grated potato, 2 cups sour cream, 1 ¾ cups all-purpose flour, 1 ¾ cups sugar, ¾ cup unsweetened cocoa powder, ½ cup unsalted butter, 2 large eggs, 1 ½ teaspoons baking soda, 1 teaspoon vanilla extract, and ½ teaspoon salt. Blend for 3-4 minutes until everything is well mixed and smooth.
3-Step 3: Prepare the Pan Butter and flour a 9×13 inch pan, then line it with parchment paper for easy removal. This step is crucial to avoid sticking and keep the cake moist after baking at 350ºF (180°C).
4-Step 4: Bake and Cool Pour the batter into the pan and smooth the top. Bake for 35 to 40 minutes, checking with a toothpick for doneness. Once done, let it cool completely before adding the frosting. For the frosting, melt 2 ounces of semisweet chocolate with 2 tablespoons of whipping cream, then mix in 1 cup peanut butter and the remaining cream, adding powdered sugar if needed for thickness. Spread the frosting evenly over the cooled cake for a rich finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏲️ Avoid overbaking to maintain moistness and fudgy texture.
📄 Use parchment paper to easily remove cake from the pan without sticking.
🥥 Substitute sour cream with plain Greek yogurt or coconut sour cream for dairy-free versions.
- Prep Time: 15 minutes
- Baking time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice