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Eerily chocolaty, moist, creamy tastes this chocolate kartoshka cake. You can easily make it yourself at home with common ingredients. The Russian chocolate potato cake will convince you not only with their taste, but also with their unique look. This makes it perfect both for afternoon coffee with the family during the week and for a celebration. You can find a detailed chocolate kartoshka recipe with exact quantities and step-by-step instructions here at the very bottom.
Various recipes for Russian potato cake
There are several recipes for the popular kartoshka cake. Maybe you’ve tried my kartoshka made from rusk, kartoshka made from cookies or the classic kartoshka recipe.
Now here is a delicious recipe for chocolate kartoshka. For all chocolate dessert lovers it is simply a must to try the cake.
Which sponge cake can I use?
For the chocolate kartoshka cake you need a chocolate sponge cake, of course. You can make a classic chocolate sponge cake or, as I did, the chocolate butter sponge cake from the recipe for the Prague cake for it. The sponge can also be prepared the day before. If you have leftover chocolate sponge cake at home, it’s a great way to use it up with this kartoshka recipe. Just note, the drier your sponge cake is, the more cream you might need.
Quick alternative cream
Just like the sponge cake, I made the cream for the chocolate kartoshka using the recipe for the Prague cake. If you’re looking for more of a quicker alternative for the cream, you can make a simple chocolate butter cream.
To make it, take room-warm butter and sweetened condensed milk in about a 1:1 ratio (or a little more sweetened condensed milk and a little less butter) and whip them together until creamy. Then stir in some cocoa powder and your quick chocolate cream is ready.
How to decorate chocolate kartoshka?
I covered the chocolate potato cakes with chocolate glaze and piped “potato eyes” on top from a butter cream. Alternatively, you can just roll the cakes in cocoa powder. You can also dust them with a mixture of cocoa powder and powdered sugar.
This chocolate kartoshka cake is
- chocolaty,
- moist,
- creamy,
- soft,
- tender,
- heavenly delicious,
- aromatic,
- an eye-catcher on the dining table,
- easy to make yourself,
- perfect for dessert during the week or for a party,
- classic of Russian cuisine.
How to make chocolate kartoshka: tips and tricks
- Instead of baking in a springform pan, you can bake the sponge cake on a baking sheet to shorten the baking time.
- You can bake the sponge cake the day before, let it cool and store it overnight in an airtight container at room temperature.
- Depending on how dry your sponge cake is, you might need a little more cream for the chocolate kartoshka cakes.
- Instead of the chocolate butter sponge cake, you can make a classic chocolate sponge cake for the recipe or use leftover chocolate sponge cake you already have.
- You can omit alcohol from the recipe.
- The chocolate mixture for the chocolate potato cakes needs to be sticky and easy to mold. For this, you might need a little more or less cream or sponge crumbs than the recipe calls for.
Did you make the chocolate kartoshka using this recipe? I’m looking forward to your result, your star rating and your comment here below on how you succeeded and tasted the cake.
Looking for more Soviet-era mini cakes recipes? Try also:
- Sponge slices with butter cream: so tasted small Soviet happiness
- Korzinochki – popular Soviet shortbread tarts with meringue filling
- Tarts “Penyochki” – popular Soviet mini tree stump cakes
- Mini cakes “Bouchee” – legendary dessert of the Soviet era
- Mini cake “Konstantinovskoe” – Soviet dessert with nostalgia
Chocolate kartoshka
Equipment
- Ø 26 cm large springform pan
Ingredients
for the sponge cake
- 6 eggs
- 200 g powdered sugar
- 40 g butter melted and cooled to room-warm
- 30 g cocoa powder
- 150 g flour
- 8 g vanilla sugar
- 1 pinch of salt
for the cream
- 240 g butter room-warm
- 180 g sweetened condensed milk
- 2 egg yolks
- 40 ml water
- 15 g cocoa powder
- 3 tbsp rum (or cognac, liqueur)
for the glaze
- 60 g dark chocolate
- 40 g butter
for the decorating (alternative)
- 20 g butter room-warm
- 20 g sweetened condensed milk room-warm
Instructions
Preparation of the sponge cake
- Line the bottom of the springform pan with baking paper.
- Beat eggs, powdered sugar, vanilla sugar and salt to a light and fluffy mixture.
- Mix flour with cocoa powder and fold it into the egg-sugar mixture to make a fluffy thick chocolate sponge batter.
- Gently stir melted butter, cooled to room temperature, into the chocolate sponge batter so that it remains fluffy.
- Pour the batter into the baking pan, bake the chocolate sponge cake in a preheated oven at 180 °C top and bottom heat for about 30 minutes and let it cool.
Preparation of the cream
- Mix sweetened condensed milk, egg yolks and water in a small saucepan with a thick bottom.
- Bring the condensed milk and egg yolk mixture to a boil over medium heat, stirring, and continue to cook, stirring, until slightly thickened, about 1 minute. Then let the condensed milk syrup cool to room temperature, stirring occasionally.
- Beat butter for about 5 minutes until it becomes a fluffy creamy pale mass.
- Add the condensed milk syrup in batches, whipping each time to a homogeneous cream.
- Add cocoa powder and whip to a homogeneous chocolate cream.
Preparation of the cakes
- Finely crumble the chocolate sponge cake and put it in a large mixing bowl.
- Add the chocolate cream and rum to the crumbs and mix to a sticky, malleable mass.
- Form "potatoes" from the chocolate mass and refrigerate for 2 hours.
Preparation of the glaze
- Slowly melt together dark chocolate and butter.
- Dip the top of each chocolate potato cake into the chocolate glaze, dripping off the excess glaze, and let dry in the refrigerator.
Decorate the cakes (alternative)
- Whip butter and sweetened condensed milk to an airy cream.
- Pour the cream into a piping bag and pipe three "potato eyes" on each cake.
- Take the chocolate potato cakes out of the refrigerator about 15 minutes before serving, they taste best then.
Notes
- The sponge cake can be made the day before, allowed to cool and stored overnight in an airtight container at room temperature.
- Depending on how dry the sponge cake is, you might need a little more cream for the chocolate kartoshka cakes.
- Instead of the chocolate butter sponge cake, you can make a classic chocolate sponge cake or use leftover chocolate sponge cake you already have.
- Alcohol can be omitted.
- The chocolate mixture for the chocolate potato cakes must be sticky and easy to shape. For this, you might need a little more or less cream or sponge crumbs than the recipe calls for.
- Note the detailed tips and tricks for making the Russian chocolate potato cakes at the top of the post.