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Chocolate Chestnut Cake

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Chocolate Chestnut Cake

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Chocolate Chestnut Cake Recipe Chocolate Chestnut Cake Recipe

Dark chocolate and a rich chestnut filling make a lovely pair in this decadent cake. Visually impressive but surprisingly easy to make, this cake is perfect for any special occasion.

At a glance

Prep
Bake
Total
Yield
10 servings

Nutrition information

Ingredients

Cake

  • 2 cups King Arthur Unbleached Cake Flour
  • 1 cup Dutch-process cocoa
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk, at room temperature
  • 1/2 cup canola or mild vegetable oil
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup hot water

Filling

  • 1 1/3 cups semisweet chocolate, finely chopped
  • 1 can (15 1/2 ounces) unsweetened chestnut purée
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon salt

Frosting

  • 2/3 cup finely chopped semisweet chocolate
  • 1/3 cup heavy cream

Cake

  • 8 ounces King Arthur Unbleached Cake Flour Blend
  • 3 ounces Dutch-process cocoa
  • 7 ounces sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 ounces buttermilk, at room temperature
  • 3 1/2 ounces canola or mild vegetable oil
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 8 ounces hot water

Filling

  • 8 ounces semisweet chocolate, finely chopped
  • 15 1/2 ounces unsweetened chestnut purée
  • 4 ounces unsalted butter, at room temperature
  • 3 1/2 ounces sugar
  • 1/2 teaspoon salt

Frosting

  • 4 ounces semisweet chocolate, finely chopped
  • 2 5/8 ounces heavy cream

Cake

  • 227g King Arthur Unbleached Cake Flour Blend
  • 85g Dutch-process cocoa
  • 198g sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 283g buttermilk, at room temperature
  • 99g canola or mild vegetable oil
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 227g hot water

Filling

  • 227g semisweet chocolate, finely chopped
  • 439g unsweetened chestnut purée
  • 113g unsalted butter, at room temperature
  • 99g sugar
  • 1/2 teaspoon salt

Frosting

  • 113g semisweet chocolate, finely chopped
  • 74g heavy cream

Instructions

  1. Preheat the oven to 350°F. Butter a half-sheet pan (18″ x 13″), line it with parchment paper, then butter the parchment.
  2. To make the cake: Sift the cake flour and cocoa powder into a large bowl. Do not skip this step! Add the sugar, baking powder, baking soda, and salt and whisk to combine.
  3. In a medium bowl, whisk together the buttermilk, oil, eggs, egg yolk, and vanilla.
  4. Briefly stir the wet ingredients into the dry to incorporate. Add the hot water and mix just until combined; don’t over-mix.
  5. Pour the batter into the prepared pan and spread into the corners with an offset spatula. Bake until puffed and a toothpick inserted in the center comes out clean, about 12 to 14 minutes. Remove from the oven and cool completely.
  6. To make the filling: Melt the chocolate over a double boiler. Stir until smooth, then remove from the heat.
  7. Beat the chestnut purée, butter, sugar, and salt until smooth. Add the melted chocolate and beat until combined.
  8. To make the frosting: Gently heat the chocolate and cream together in a double boiler or a microwave set on low power. Stir until smooth; remove from the heat.
  9. To assemble the cake: Using a serrated knife, cut the cake crosswise into four equal pieces. Carefully transfer one piece to a serving tray and spread evenly with a third of the chestnut filling (about 1 scant cup).
  10. Repeat with two more layers, placing the fourth layer on top. Pour the frosting over the top of the cake and spread it to cover. Chill the cake for 30 minutes before slicing. If not serving immediately, remove the chilled cake from the fridge to rest at room temperature for 30 minutes before serving, for best flavor.
  11. Store any leftover cake, securely wrapped, at cool room temperature for several days. Freeze for longer storage.

Nutrition Information

  • Serving Size236g
  • Servings Per Batch10
Amount Per Serving:
  • Calories696
  • Calories from Fat333
  • Total Fat37g
  • Saturated Fat17g
  • Trans Fat0g
  • Cholesterol92mg
  • Sodium346mg
  • Total Carbohydrate89g
  • Dietary Fiber6g
  • Sugars49g
  • Protein10g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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