These cute little cakes are rich and moist and very easy to make.

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2 small cakes

You will need:

For the Cake:
1 cup super fine sugar
1⁄2 cup canola oil
2 eggs
1⁄2 cup cold mashed potato
1 cup plain flour
1⁄3 cup unsweetened good quality cocoa powder
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
pinch of salt
1⁄2 cup buttermilk
2 chocolate bows

For the Chocolate Ganache:
8 oz good quality dark chocolate, chopped
6 oz cream
  1. Preheat oven to 350°F.
  2. Grease parchment paper-lined 2 4”x3”deep round cake tins.
  3. Place sugar, oil, and eggs in a medium mixing bowl.
  4. Use a whisk to combine well.
  5. Add potato and whisk until smooth.
  6. Sift flour, cocoa, baking powder, baking soda, and salt in a separate bowl. Alternately add dry ingredients with buttermilk to egg mixture, finishing with dry ingredients.
  7. Mix until a smooth batter.
  8. Spoon into prepared tins.
  9. Bake in preheated oven for 30 minutes or until a skewer inserted into the center of cakes comes out clean.
  10. Remove from oven and allow cakes to cool in tins.
  11. Remove from tins and place onto a wire rack.
  12. Use a serrated knife to carefully cut each cake in half horizontally.
  13. Spread half of each cake with a little chocolate ganache and then sandwich together.
  14. Refrigerate cakes for 15 minutes.
  15. Spread remaining ganache over both cakes.
  16. Top each cake with a chocolate bow.
  17. For ganache, place chocolate and cream into a heatproof bowl, place bowl over a half filled saucepan of simmering water.
  18. Stir until chocolate melts.
  19. Remove from heat and stir until smooth.
  20. Allow to cool at room temperature, stirring occasionally until ganache is thick and spreadable.


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