POTATO AND CHOCOLATE CAKE

Preheat your oven to 160 deg C . Cream 140 gm of room temperature butter/ marg with 180 gm soft brown sugar until light and fluffy . In a separate bowl beat 2 eggs until slightly thickened . You will also need 200gm of 'allrounder ' potatoes , boiled , drained , mashed and cooled. Mix together in a medium bowl mix together 45 gm of Dutch cocoa , 225gm (1 and 1/2 cups) of self raising flour . Now that you have got everything organised , let's get cracking . 1. Fold the eggs into the butter mixture . 2. Fold potato and 60gm of chopped dark chocolate into the creamed mixture . 3. Fold in the combined flour and cocoa , in 2 batches alternating 100ml of buttermilk . 4. Mix until well combined . Spoon into a buttered and lightly floured round 20cm cake pan and bake in the preheated oven for 45 minutes or until cooked when tested with a skewer . Leave the cake stand in the pan for 10 minutes before turning out onto a wire rack . CHOCOLATE FROSTING ... Bring 200ml of cream to a gentle boil, then pour over 150 gm of dark chopped chocolate in a bowl and stir until the mixture is smooth and chocolate has melted . Cover the bowl with cling wrap and cool at room temperature until almost set . Now add 60 gm of softened butter/ marg and use your electric beater mixing until pale . spread over the surface of the cake . Serve this cake at room temperature in an airtight container ( do not refrigerate).