This chocolate chestnut cake consists of a chestnut cream filling sandwiched between three decadent chocolate cake layers studded with chestnuts. A rich chocolate icing tops it all off, making it a chestnut and chocolate lover’s dream.
Chestnut and chocolate cake recipe
Prep Time: 1 hrs
Bake Time: 20 mins
Cool Time: 1 hrs 10 mins
Chill Time: 1 hrs 30 mins
Total Time: 4 hrs
Servings: 12
Yield: 1 chocolate chestnut cake
Bake Time: 20 mins
Cool Time: 1 hrs 10 mins
Chill Time: 1 hrs 30 mins
Total Time: 4 hrs
Servings: 12
Yield: 1 chocolate chestnut cake
Ingredients
Cake:
- baking spray
- 1 cup 60% cacao bittersweet chocolate morsels (such as Ghirardelli®)
- ¾ cup hot brewed coffee
- 4 large eggs, at room temperature
- ¾ cup canola oil
- ¾ cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- 2 cups granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 1 tablespoon baking soda
- ½ teaspoon baking powder
- 1 cup finely chopped roasted chestnuts
Filling:
- 1 cup powdered sugar
- ¾ cup salted butter, softened
- 2 (3.5 ounces) cans of chestnut spread
Glaze:
- 8 ounces bittersweet chocolate, chopped
- 1 ¼ cups heavy whipping cream
- 2 tablespoons light corn syrup
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Spray 3 (9-inch) round cake pans with baking spray.
- Combine chocolate morsels and hot coffee in a medium bowl; let stand for 2 minutes and then stir until chocolate is melted, 1 to 2 minutes. Whisk in eggs, oil, sour cream, and vanilla until smooth.
- Whisk together flour, sugar, cocoa powder, salt, baking soda, and baking powder in a large bowl. Stir in egg mixture. Fold in chopped chestnuts. Divide batter evenly between prepared pans (about 2 cups per pan).
- Bake in the preheated oven until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Let cool in pans for about 10 minutes. Invert onto a wire rack and let cool completely, about 1 hour. Trim cooled cakes flat, if necessary.
- Beat powdered sugar, butter, and chestnut puree in a large bowl with an electric mixer on medium-high speed until the filling is creamy, about 2 minutes.
- Place 1 cake layer on a cardboard round cut to the same size as cake. Spread half of the filling onto the cake layer, spreading just slightly past the edge of the layer (about 1 cup). Repeat with a second cake layer and the remaining filling. Top with a final cake layer. Smooth excess frosting flush with the sides of the cake. Refrigerate cake until chilled, about 20 minutes.
- Place chocolate in a 4-cup glass measuring cup with a spout for the glaze; set aside. Bring cream and corn syrup to a low simmer in a small saucepan over medium-low, stirring occasionally. Pour cream mixture over chocolate, and let stand 2 minutes. Stir glaze with a spatula until completely smooth. Let stand at room temperature, stirring occasionally, until cooled to 100 to 105 degrees F (37 to 40 degrees C), 4 to 10 minutes. Glaze should be pourable and fluid.
- Remove chilled cake from the refrigerator, and place on a wire rack or inverted bowl inside a rimmed baking sheet. Quickly pour glaze over top of cake, allowing glaze to flow down the sides, making sure cake is completely covered. A spoon can be used to scoop up and reuse glaze to drizzle and coat sides. Let stand for 1 minute, allowing excess glaze to drip off the sides. Run an offset spatula around bottom edge of cake to remove any drips. Chill cake until glaze is set, about 1 hour.