Fudge Mocha Potato Cake

Fudge Mocha Potato Cake

This is a dish that fell in the Sweet category for the 2013 Colorado Potato Festival’s Downtown Taste Testing Tour. This dish tied for 1st place and was prepared by Linda Archuleta from the Monte Vista Chamber of Commerce.


  • 1 cup strong coffee or 2 teaspoons
  • 1/2 cup  semi-sweet chocolate chips
  • 1  large egg
  • 3/4 cup sugar
  • 1/3 cup applesauce
  • 1 teaspoon vanilla
  • 1/2-1 cup mashed potatoes (Yukon Gold) you can use any potato, Yukons are great for mashed potatoes, they’re rich and creamy
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon  salt


Preheat oven to 350 degrees. Spray an 8×8-inch nonstick baking pan with cooking spray.

Combines coffee and chocolate chips in a large microwave-safe bowl, cover and cook on HIGH setting 1 minute, stir, microwave an additional 15-30 seconds or until chocolate is melted. Place in refrigerator 10 minutes to cool slightly.

Remove coffee mixture from refrigerator. Using an electric mixer on low speed beat the egg into the mixture. Beat in the sugar until well blended. Add applesauce and vanilla, and beat until just blended. Gradually add the remaining ingredients and beat until blended. Pour batter into prepared pan. Bake 33-35 minutes or until wooden pick inserted comes out clean.

Let cool for 10 minutes before inverting onto a cooling rack. Cool completely. Serve with whipped topping (about 2 tablespoons per slice).

NOTE: The applesauce is a substitute for oil (1/3 cup of applesauce for 1/3 cup oil). Measure applesauce the same way as oil, in a liquid measuring cup, this will provide a more accurate measurement than using a dry measuring cup. Incorporate the applesauce into the wet ingredients with a mixer before combining the dry ingredients. This will ensure the applesauce is well mixed. The recipe will also turn out to be moist, if the dry ingredients are mixed with the wet ingredients right before baking.