Ingredients

The following ingredients have 4 Servings
  • 1 cup (225g) butter
  • 1.5 cups (345g) granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup (200g) mashed potato, cooled (no milk or seasoning added)
  • 2 cups (250g) plain (all-purpose) flour
  • 3/4 cup (75g) cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup (180ml) buttermilk (or milk with 1 teaspoon of lemon juice stirred in)
  • 3/4 cup (85g) chocolate chips
  • 1/2 cup (100g) butter (softened)
  • 2 cups (200g) powdered icing sugar (sifted)
  • 1 teaspoon vanilla extract
  • 8 tbsp tahini
  • 1 cup (100g) powdered icing sugar

Instruction

  • Preheat the oven to 350F / 165C. Grease and line 2 x 9” round cake tins
  • Cream the butter and sugar together in a large bowl until light and fluffy. Add the eggs, one at a time and beating each one in well. Stir in the mashed potato and vanilla.
  • In a separate bowl, whisk the flour, cocoa, baking powder and salt. Alternating, add 1/3 of the flour to the egg mixture and gently combine, then 1/3 of the buttermilk mixture. Repeat until all combined.
  • Pour the mixture into the prepared tins and bake for 35 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tins and then turn out onto a wire rack to cool completely before icing.