Secret-ingredient chocolate bundt cake

Secret-ingredient chocolate bundt cake
  • Serves icon Makes a 25cm cake
  • Time icon Hands-on time 25 mins, oven time 50 mins

And the secret-ingredient is…mashed potato! That’s right! Victoria Glass, author of Too Good to Waste, gives mash a makeover in this light, moist chocolate bundt cake recipe.

Want more ways to use up leftover mashed potato? Give this savoury mashed potato pie a go.


For the cake:

  • 125g unsalted butter, softened
  • 200g caster sugar
  • 200g plain all-purpose flour
  • 1 tsp baking powder
  • 125g ground almonds
  • 150g mashed potato
  • 3 large eggs
  • 2 tsp vanilla bean paste

For the chocolate ganache:

  • 100g dark chocolate, at least 70% cocoa solids, chopped
  • 200ml double cream

To decorate:

  • Flaked/sliced almonds, to sprinkle


  1. Heat the oven to 180°C/160°C/gas 4 and grease and flour a 25cm fluted ring cake tin or similar tin.
  2. Whisk all the cake ingredients together until smooth, then pour the mixture into the prepared pan. Level the top with a palette knife and bake for 30–35 minutes, or until a skewer inserted in the middle comes out clean. Leave the cake to cool in the pan for 10 minutes, then turn it out on a wire rack to cool completely.
  3. Once cold, make the chocolate ganache icing. Put the chocolate in a heatproof bowl. Heat the cream in a saucepan until it just comes to the boil. Take the pan off the heat and pour the hot cream over the chocolate. Leave to stand for 1 minute, before whisking until the chocolate has completely melted and you are left with a glossy sauce. Leave to cool to room temperature, then drizzle over the top of the cake. Sprinkle with flaked/sliced almonds to finish.


Extracted from Too Good To Waste by Victoria Glass © Victoria Glass 2017 published by Nourish Books, London. Hardback, £14.99. Photography by Danielle Wood.

Recipe By

Victoria Glass


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