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How to Make Chocolate Chestnut Cake - A Step-by-Step Guide

If you're a fan of rich, indulgent desserts, then this Chocolate Chestnut Cake is just the recipe for you. Made with a combination of creamy chestnut puree and decadent dark chocolate, this cake is sure to satisfy any sweet tooth. Whether you're hosting a dinner party or simply looking for a special treat to enjoy at home, this cake is guaranteed to impress.

The combination of chestnut and chocolate in this cake creates a uniquely rich and complex flavor that is truly irresistible. Th...

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Ingredients

  • 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
  • 1 cup powdered sugar
  • ¾ cup salted butter, softened
  • 2 (3.5 ounce) cans chestnut spread
  • 8 ounces bittersweet chocolate, chopped
  • 1 ¼ cups heavy whipping cream
  • 2 tablespoons light corn syrup

Information

  • Prep Time: 1 hr
  • Bake Time: 20 mins
  • Cool Time: 1 hr 10 mins
  • Chill Time: 1 hr 30 mins
  • Total Time: 4 hrs
  • Servings: 12
  • Yield: 1 chocolate chestnut cake

  • 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 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 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 remaining filling. Top with 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.

    • Nutrition

    889 cal.

    • Total Fat: 52g
    • Saturated Fat: 24g
    • Cholesterol: 134mg
    • Sodium: 601mg
    • Total Carbohydrate: 103g
    • Dietary Fiber: 5g
    • Protein: 9g
    • Potassium: 269mg

    Categories

    Dessert recipes
    Cake recipes
    Chocolate recipes
    Chestnut recipes
    Holiday recipes