1-Getting started with this chocolate potato cake is straightforward and uses a food processor to keep things easy. Begin by preheating your oven to 350ºF (180°C) and preparing a 9×13-inch cake pan with butter, flour, and parchment paper for a clean release. The secret to its moisture comes from grating a raw potato directly into the mix, so no boiling or mashing is needed here.

2-First, grate the potato using the shredding disc in your food processor until you have about ½ cup. Then, switch to the steel knife blade and add all the other cake ingredients: 2 cups sour cream, 1 ¾ cups all-purpose flour, 1 ¾ cups sugar, ¾ cup unsweetened cocoa powder, ½ cup unsalted butter, 2 large eggs, 1 ½ teaspoons baking soda, 1 teaspoon vanilla extract, and ½ teaspoon salt. Process the mixture for 3 to 4 minutes, scraping the sides of the bowl to ensure it’s even. If you’re working in batches, combine everything in a large bowl before moving on.

3-Pour the batter into your prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool fully in the pan before you remove it and add the frosting or a simple dusting of powdered sugar. For the frosting, melt 2 ounces of semisweet chocolate with 2 tablespoons of whipping cream in short bursts, then mix it thoroughly with 1 cup peanut butter and the remaining cream. Add up to ⅓ cup powdered sugar gradually until you reach your preferred thickness, and spread it on the cooled cake. This method creates a unique texture thanks to the raw potato, and it’s all done in about 20 minutes of prep plus 40 minutes of baking.