Chocolate & Chestnut Dessert Cake
Submitted by myblueberry
Chocolate and chestnut layer cake with a tender olive oil and white wine sponge, a smooth sweetened chestnut cream filling, and glossy dark chocolate ganache. An elegant autumn and holiday dessert.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
1 hrsChocolate and chestnut are an old European love affair, and this layer cake brings them together for the holidays. The twist starts in the sponge itself: instead of butter and milk, the batter leans on light olive oil and a cup of dry white wine, which keep it moist and lend a subtle, grown-up fragrance.
The filling is essentially a quick chestnut cream, chestnuts whirred smooth with brown sugar and cream until it tastes like a Mont Blanc in spreadable form.
Then comes the chocolate. A simple ganache of melted semi-sweet chocolate and butter gets cooled until spreadable, or whisked pale and fluffy if you want it thicker.
Each layer is built the same way: cake, a swipe of chestnut cream, a slick of ganache, repeat. Nutty, fudgy, and not too sweet.
Pro Tips
- Line the pans with parchment. This batter is moist and clings, so a paper base guarantees a clean release.
- Cool the cakes completely before filling. Warm layers melt the chestnut cream and ganache into a slippery mess.
- Let the ganache cool until it’s spreadable, not runny. For a fluffier, lighter finish, whisk it a couple of minutes until it turns pale and thick.
- Use unsweetened or lightly sweetened chestnut puree and adjust the brown sugar to taste, since canned chestnut products vary widely in sweetness.
Variations
- Add a splash of rum or brandy to the chestnut cream for a boozy holiday note.
- Finish the top with chocolate shavings or candied chestnuts for a dressier presentation.
Ingredients
Directions
Preheat the oven to 350℉ (180℃). Butter two 9-inch springform or round cake pans and line with parchment or waxed (greaseproof) paper. CAKE:Beat together the sugar and eggs to combine. Add the oil, wine, flour, baking powder, and salt and beat for 1 minutes, or until smooth. Pour the mixture into the prepared pans and bake for 30 minutes, or until a skewer inserted in the middle of each cake comes out clean. Allow the cakes to cool slightly in the pans before turning out onto a wire rack to cool completely. CHESTNUT FILLING:Combine all of the ingredients in the bowl of a food processor and process until smooth. Spread a layer of chestnut filling on top of each cake. GANACHE:Melt the chocolate in a double boiler, then stir in the butter. Remove from the heat and cool or refrigerate to thicken slightly. If a thicker consistency is desired, whisk gently until pale and thick, 2 to 3 minutes. Spread a layer of ganache over the top of the chestnut filling on the first layer. Top with the second layer and repeat the process. Serve the cake cut in wedges.
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