Indulge in the sheer delight of our Chocolate Chestnut Cake, an exquisite creation that boasts three luscious layers of chocolate cake generously adorned with chestnut jewels. Nestled between these layers is a sumptuous chestnut cream filling, a hidden treasure waiting to be discovered with each decadent bite.
To crown this masterpiece, a luxurious chocolate glaze drapes itself over the entire confection, culminating in a dessert that is nothing short of a dream come true for aficionados of both chestnut and chocolate.
- Baking spray
- 1 cup of 60% cacao bittersweet chocolate chips (like Ghirardelli®)
- 3/4 cup of freshly brewed hot coffee
- 4 large eggs, brought to room temperature
- 3/4 cup of canola oil
- 3/4 cup of room-temperature sour cream
- 1 teaspoon of pure vanilla extract
- 2 1/3 cups of all-purpose flour
- 2 cups of granulated sugar
- 1/4 cup of unsweetened cocoa powder
- 1 teaspoon of kosher salt
- 1 tablespoon of baking soda
- 1/2 teaspoon of baking powder
- 1 cup of finely chopped roasted chestnuts
- 1 cup of powdered sugar
- 3/4 cup of softened salted butter
- 2 cans (3.5 ounces each) of chestnut spread
- 8 ounces of bittersweet chocolate, finely chopped
- 1 1/4 cups of heavy whipping cream
- 2 tablespoons of light corn syrup
Directions to Bake Chocolate Chestnut Cake
1. Preheat your oven to 350 degrees F (175 degrees C) and generously coat three 9-inch round cake pans with baking spray.
2. Begin by combining the bittersweet chocolate chips and hot coffee in a medium bowl. Let them sit for about 2 minutes, then stir until the chocolate is completely melted, which should take roughly 1 to 2 minutes. Now, whisk in the eggs, canola oil, room-temperature sour cream, and pure vanilla extract until you achieve a smooth mixture.
3. In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, kosher salt, baking soda, and baking powder. Incorporate the egg mixture into the dry ingredients, and gently fold in the finely chopped roasted chestnuts. Distribute the batter evenly among the prepared cake pans, which should be approximately 2 cups of batter per pan.
4. Bake these cake pans in the preheated oven until a wooden pick inserted into the center comes out clean. This should take roughly 18 to 20 minutes. Allow them to cool in the pans for about 10 minutes, then invert them onto a wire rack and let them cool completely, which will take about 1 hour. If needed, trim the cooled cakes to ensure they’re level.
5. Now, in a large bowl, use an electric mixer to beat together the powdered sugar, softened butter, and chestnut puree until the filling reaches a creamy consistency. This typically takes around 2 minutes.
6. Place one of the cake layers on a cardboard round, cut to match the size of the cake. Spread half of the filling onto this layer, ensuring it extends slightly beyond the edges of the layer (about 1 cup).
Repeat the process with the second cake layer and the remaining filling. Finally, place the last cake layer on top and smooth out any excess frosting to align with the sides of the cake. Refrigerate the cake until it’s chilled, which takes approximately 20 minutes.
7. For the glaze, place the chopped chocolate in a 4-cup glass measuring cup with a spout and set it aside. In a small saucepan over medium-low heat, bring the heavy whipping cream and corn syrup to a gentle simmer, stirring occasionally.
Pour this cream mixture over the chocolate and allow it to sit for 2 minutes. Stir the glaze with a spatula until it’s completely smooth. Let it cool to a temperature between 100 to 105 degrees F (37 to 40 degrees C), which usually takes 4 to 10 minutes. The glaze should have a pourable and fluid consistency.
8. Retrieve the chilled cake from the refrigerator and place it on a wire rack or an inverted bowl inside a rimmed baking sheet. Quickly pour the glaze over the top of the cake, ensuring it flows down the sides and completely covers the cake. You can use a spoon to scoop up and reuse the glaze for drizzling and coating the sides.
Allow it to stand for 1 minute, allowing any excess glaze to drip off the sides. To remove any drips, run an offset spatula around the bottom edge of the cake. Chill the cake until the glaze is set, which takes about 1 hour.
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- Total Fat 52g
- Saturated Fat 24g
- Cholesterol 134mg
- Sodium 601mg
- Total Carbohydrate 103g
- Dietary Fiber 5g
- Protein 9g
- Potassium 269mg