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Preheat oven to 180 ° F. Butter and flour your pan.

Mix 300 g flour, cocoa, baking powder and a pinch of salt. Beat cream 120 g soft butter with sugar.
Add the eggs one by one.

Add the potatoes previously boiled and mashed with a fork in a bowl in the preparation of flour. Add milk and mix well.

Pour into the pan and bake for 30-40 minutes, until the tip of a toe in the middle comes out clean knife.

Let cool completely before unmolding. Prepare the frosting against the softened butter until light and creamy custard.

Sift the icing sugar and gradually. The butter by beating with an electric mixer on low position Once well blended sugar, beat faster preparation for 3 to 4 minutes. Add Add the sifted cocoa powder at low speed and the milk. Once the milk well blended mix faster behind times. The icing needs to be dark, and ready to pour.

Put your icing on the cake and serve cold.

Ingredients:

• For the cake:
• 310 g white flour Bio
• 250 g apples organic surface
• 70 g bitter cocoa as Van Houten
• 1.5 cup of coffee baking powder
• 130g soft butter Bio
• 150 g cane sugar blond
• 3 large organic eggs
• 12 oz organic milk
• Salt Ingredients for the glaze:
• 55 g bitter cocoa
• 45g unsalted butter Bio
• 230g icing sugar
• 7 cl organic milk

Total time: Preparation + cooking time: 65 min
Yield: 12 people