#communitycookbookproject - Surprise Chocolate Cake

#communitycookbookproject - Surprise Chocolate Cake

For the third installment of #communitycookbookproject, I've selected a recipe from a book titled Gregory Cooks.   This cookbook was created by Gregory Elementary School, located in Wilmington, NC, as a school fundraiser.  

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I so enjoyed flipping through this book for recipe inspiration.  There are a lot of gems in here.  I'm not sure if this book was written by students or just had no editing, but there are quite a lot of unusable recipes in here.  The way many of these recipes are written would spell disappointment for an inexperienced baker.  The first one that caught my eye was "Surprise Chocolate Cake" submitted by LeRoy Johnson.

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There are a lot of surprises about this cake, like it has no chocolate and no flour, so I'm not sure how it turns into a chocolate cake.  Pour LeRoy had to add sugar packets to mashed potatoes and margarine and pretend it was chocolate cake.  Not to mention a complete lack of cooking instructions. 

I spent some time researching the "surprise cake", which seems to be a very old recipe and a way of bypassing the use of flour when it was hard to come by.  So perhaps LeRoy's cake recipe was not all wrong.  There were dozens of variations of the mashed potato cake on the internet.  I decided to use flour in mine and mix in mashed sweet potatoes instead of white ones (because sweet potatoes are my favorite).  I also added in a bit of cinnamon, because I absolutely love cinnamon and chocolate together.  The result was a wonderfully chocolate, moist and soft cake, which I served with a sprinkling of powdered sugar but it would be just as great with buttercream, chocolate ganache, whipped cream or any other topping you can think up.

Yield: 12

LeRoy's New & Improved Surprise Chocolate Cake

prep time: 20 minscook time: 45 minstotal time: 65 mins


  • 1 1/2 C GF 1-to-1 Flour
  • 1/2 C Cocoa Powder
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 C Butter Flavored Coconut Oil
  • 1 1/2 C Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla
  • 2 oz Semi-sweet Baker's Chocolate, melted
  • 1 C Mashed Sweet Potatoes, plain
  • 1/2 C Cashew Milk


Preheat oven to 350 degrees.  Line the bottom of a springform pan with parchment paper.

In a large bowl, combine flour, cocoa powder, baking powder, salt and cinnamon.  Stir together until well combined.  Set aside.

In the bowl of an electric mixer, combine sugar and coconut oil.  Beat on medium high speed for 2-3 minutes until fluffy.  Scrape down the bowl.  Add eggs one at a time, mixing 60 seconds between each addition.  Scrape down the bowl.  Add the vanilla, melted chocolate and sweet potatoes.  Mix on medium speed for 1-2 minutes.  Turn the mixer to the lowest setting.  Slowly add the flour mixture, alternating with the milk.  Starting and finishing with the milk.  

Pour the cake batter into the prepared pan.  Place the pan on a cookie sheet.  Bake in preheated oven 40-45 minutes, until top springs back when gently poked.  Even if a toothpick comes out clean, if the top is jiggling then the center is not cooked.  Do not undercook or the center will sink.  The cake is very moist.  

Remove from oven and cool in pan for 15 minutes.  Then remove from pan to wire rack to cool completely.  

Store in an airtight container.

Created using The Recipes Generator
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