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Chocolate Potato Chip Cake

An unconventional cake that tastes phenomenal! A bite of this simply decadent dessert will have you longing for more.

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Prep Method: BakedFried



Prep Time

300 Mins

Cook Time

30 Mins


Serves 12


An unconventional cake that tastes phenomenal! A bite of this simply decadent dessert will have you longing for more.


  • 140g Dark Chocolate
  • 140g Milk Chocolate
  • 280g Whipping Cream
  • 1 tsp Sea Salt
  • 1 cup Unsalted Butter
  • ⅔ cup Brown Sugar
  • 3 Eggs
  • ½ tsp Vanilla Extract
  • 1 cup All-Purpose Flour
  • ⅔ cup Cocoa Powder
  • 1 tsp Espresso Powder
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 cup Milk
  • ¼ cup Mayonnaise
  • Corn Oil
  • 15 to 20 pcs Frozen Potato Slices


Chocolate Ganache

  1. In a stainless or glass bowl, add in dark chocolate, milk chocolate, and sea salt.
  2. In a pot or pan on low heat, add whipping cream. Once the sides start to bubble, pour hot whipping cream in the bowl of chocolate and sea salt.
  3. Let the hot whipping cream sit in for a minute before mixing and letting ingredients combine. Mix until well incorporated.
  4. Press down a cling film and set in the fridge for at least 4 hours or overnight.
  5. Once ready to assemble, take out bowl of ganache and it should have hardened, but still leaves a dent when pressed with your finger. Take out cling film.
  6. Using a hand mixer, whisk the ganache for 1 to 2 minutes until lighter in texture and color. Scrape the sides of the bowl if needed.
  7. Set aside to assemble together.

Chocolate Cake and Fried Potato Chips

  1. Pre heat oven at 150C and begin making the cake batter.
  2. In a mixing bowl, cream together butter and brown sugar for a minute until soft, fluffy, and paler in color.
  3. Add in eggs and vanilla extract, slowly mix this in and stop mixing when there are no more butter lumps.
  4. Sift in using a strainer, to avoid lumps, dry ingredients such as allpurpose flour, cocoa powder, espresso powder, sea salt, baking soda, and baking powder.
  5. Have your milk ready on the side before we start mixing again.
  6. With your mixer on low, only start pouring milk very slowly once dry ingredients are almost invisible. This basic tip ensures a smoother batter.
  7. Add in mayonnaise and mix again on low for 20 seconds.
  8. Use a rubber spatula to scrape sides of the bowl and give it a final fold.
  9. Using 3 pieces of 6-inch pans, grease the sides and add a round grease proof paper at the bottom. This will help us take out the cake faster for later.
  10. Equally divide cake batter within the cake pans. Tap each pan on the table to pop any air bubbles.
  11. Bake at 150C for 18 to 20 minutes. Insert a toothpick to check if cake is done. If it comes out clean, it’s done. If it’s still a bit wet, add 2 more minutes to bake.
  12. Transfer all cake pans to a cooling rack and after 10 minutes, tilt over each pan for the cake layer to come out.
  13. Let cake layers cool down while doing the next step.
  14. In a pot of corn oil in medium heat, fry frozen potato chips for 2 to 3 minutes or until crispy.
  15. Transfer to a strainer or plate with paper towel to drain out excess oil.
  16. Pour in a bowl and sprinkle a bi of sea salt. Toss to mix well.

Cake Assembly

  1. On a cake board, add a small teaspoon of whipped chocolate ganache at the center and spread it using an offset spatula or the back of a spoon.
  2. With the first cake layer, press it down to stick to the ganache so it won’t move.
  3. Add a few dollops of whipped chocolate ganache and spread evenly. Crumble a few pieces of potato chips and sprinkle on top of the ganache.
  4. Repeat steps 2 and 3 with the second and third layer. With the third layer, skip the crumble potato chips.
  5. On the top most layer after the ganache, decorate as pleased. Have whipped chocolate ganache in a piping bag with a tip and pipe along the edges.
  6. Place a whole potato ship on each piped ganache for that extra look.
  7. Serve to guests. Enjoy and have a slice!


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