Potato Cake

Whisk together your wet ingredients until combined, then sift in the dry ingredients and fold everything together.

Bake on a parchment-lined sheet pan for 30 minutes at 170°C.

Let the warm sponge cool, then crumble it into fine crumbs.

Whip room-temperature butter with powdered sugar until pale and fluffy, then add cold cream cheese and mix on medium speed until smooth.

Heat the cream with syrup to 80°C, pour over the chocolate, let it sit for a couple of minutes, then blend until smooth. Chill the ganache in a thin layer for at least 6 hours, then whip gently until it firms up slightly.

For the caramel ganache, heat cream with syrup to 80°C, pour over the chocolate, blend until smooth, and chill for at least 6 hours. Then whip with a mixer until it reaches the right consistency.