- 1 cup (250 mL) all purpose flour
- 1/3 cup (75 mL) unsweetened Dutch-process cocoa powder, sifted
- ½ tsp (2 mL) baking powder
- ½ tsp (2 mL) ground cinnamon
- ¼ tsp (1 mL) baking soda
- ¼ tsp (1 mL) salt
- Pinch ground nutmeg
- 1 cup (250 mL) granulated sugar
- ½ cup (125 mL) vegetable oil
- 2 eggs
- ½ cup (125 mL) mashed potatoes, at room temperature (about 1 small potato; see Notes)
- ½ cup (125 mL) buttermilk
- Confectioners' sugar for dusting
- 9-inch (23 cm) round cake pan, bottom lined with parchment paper, greased
- Preheat oven to 350°F (180°C).
- In a small bowl, stir together flour, cocoa powder, baking powder, cinnamon, baking soda, salt and nutmeg.
- In a large bowl, whisk together sugar, oil and eggs. Whisk in potato. Using a spoon or rubber spatula, stir in dry ingredients alternately with buttermilk, making three additions of dry and two of buttermilk, just until combined.
- Spread batter in prepared pan, smoothing top. Bake in preheated oven for 30 to 35 minutes or until top springs back when touched lightly. Let cool in pan on a rack for 10 minutes. Invert cake onto a rack, remove parchment paper and let cool completely. Transfer to a serving platter and dust with confectioner’s sugar.