Chocolate Potato Cake

Chocolate Potato Cake 1 russet potato 2 oz. unsweetened chocolate 1½ c. all-purpose flour 2 tsp. baking powder ½ tsp. kosher salt ½ c. unsalted butter 1¼ c. packed brown sugar 2 large eggs ½ c. whole milk confectioners' sugar Whipped cream Heat oven to 350 degrees F. Coat a 9- by 2-inch round cake pan with cooking spray. Line the bottom with parchment; spray the paper. Pierce the potato several times and microwave on high until just tender, 4 to 5 minutes. Wrap in foil and set aside. Melt the chocolate according to package directions. In a large bowl, whisk together the flour, baking powder, and salt and set aside. Remove and discard the peel from the potato. In a small bowl, mash the potato until no lumps remain. Using an electric mixer, beat the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Reduce the mixer to low and mix in the mashed potato and melted chocolate until combined. Alternately add the flour mixture and the milk, mixing just until incorporated. Spread the batter into the prepared pan and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Sprinkle with confectioners' sugar before serving and top with whipped cream, if desired.