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Parve
Medium
1 Hour, 20 Minutes
Diets 
I’ve always enjoyed experimenting with old classics, and creating new flavor and texture profiles for them. Here, the results exceeded my wildest dreams! I am an avid bread baker, and have used mashed potatoes or potato water in breads to enhance their texture. I thought, why not try it in a cake? So here it is — chocolate cake with awesome texture (don’t reveal the secret!), and a shiny dark decadent glaze that gives it a polished professional look. It’s also laced with honey, apropos for this time of year. Pure perfection! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 large potato (see note)
6 ounces (170 grams) good-quality bittersweet chocolate, broken into squares
2 tablespoons Gefen Honey
1/2 cup boiling water
1 and 3/4 cups whole wheat pastry flour such as Shibolim White Whole Wheat Flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper, such as Pereg (this is not a mistake!)
1 and 1/3 cups sugar
1/2 cup oil
5 large eggs, room temperature
1 tablespoon vanilla extract
1/2 cup cold soy milk
1 cup Glicks Chocolate Chips
1/4 cup coconut oil
2 and 1/2 tablespoons pareve whipping cream, unwhipped
2 and 1/2 tablespoons soy milk
3 tablespoons Gefen Honey
1 tablespoon vanilla extract
scant 1/4 teaspoon salt
Peel potato and cut into small chunks. Put in a small pot, cover with water, and bring to a boil. Lower heat and cook until potatoes are fork-tender, but not mushy, about eight to 10 minutes. Drain well. Mash with a potato masher till creamy. Measure one cup of loosely packed mashed potatoes (use leftovers for whatever you fancy.) Keep covered. (Alternately, you can use a sweet potato, which is a healthier choice, just up the salt to 3/4 teaspoon.)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Combine the chocolate and honey in a small bowl. Pour boiling water on top, and let sit for a few minutes until chocolate is melted. Whisk together and set aside.
In a small bowl, combine flour, baking soda, salt, and pepper. Place sugar and oil in the bowl of a mixer; beat on high for one minute. Add eggs one at a time, first on low, and then beating together on high speed for three minutes, until very light. Add the vanilla, scraping down the bowl as needed. Add the mashed potatoes and incorporate it into the batter on medium speed. Pour in the chocolate-honey mixture and mix slowly until fully incorporated.
Add the dry ingredients alternating with the soy milk just until combined. Don’t over-mix. Pour into a Bundt pan sprayed well with oil-flour spray.
Bake for 45 minutes, or until a knife inserted comes out dry. Cool for about a half hour before turning over and removing from the pan.
Put chocolate chips and coconut oil in a bowl, and microwave for 30-second intervals, until melted. Set aside.
Heat whipping cream and soy milk in the microwave for 30 seconds, or until slightly warm. Use a whisk to stir this mixture into the melted chocolate mixture. Stir in the honey, vanilla, and salt.
Use glaze while still warm and liquid. Place cake on a piece of parchment paper. Pour glaze over cake, taking care to cover it evenly. Let set.
Food and Prop Styling by Renee Muller Photography by Moishe Wulliger
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