Indulge in Exquisite Chocolate Chestnut Cake Recipe
Picture this: it’s a chilly autumn evening and you’ve just finished cooking a delicious dinner. You’re craving something sweet but don’t want to venture out into the cold to buy dessert. Lucky for you, I have the perfect solution: my chocolate chestnut cake recipe.
This decadent, fudge-like cake is the perfect dessert for any occasion. Whether you’re entertaining guests or simply indulging in a late-night treat, this cake is sure to satisfy your sweet tooth.
But this cake isn’t just any ordinary dessert. It’s packed with rich, complex flavors from the combination of bittersweet chocolate and smooth chestnut puree. The addition of brandy and cinnamon give it an extra kick that will warm you up from the inside out.
And let’s not forget about the texture. This cake is dense and moist, with a velvety smoothness that can only come from using high-quality ingredients like unsalted butter and delicate chestnuts.
So, turn on some cozy music and get ready to bake up a storm. With my chocolate chestnut cake recipe, you’ll have a dessert that’s sure to impress even the pickiest of eaters.
Why You’ll Love This Recipe
Listen up, my fellow chocolate lovers, because I’m about to share with you a recipe that will forever change the way you think about cake. You’ll love this Chocolate Chestnut Cake recipe for its rich flavor, dense texture, and unforgettable indulgence.
First of all, let’s talk about the star ingredient: chestnut puree. It gives the cake a slightly nutty and sweet taste that pairs perfectly with the bittersweet chocolate. The combination of these two ingredients creates a flavor explosion in your mouth that will leave you wanting more.
But that’s not all. This cake is also incredibly moist and fudgy, thanks to the addition of heavy cream and unsalted butter. And let’s not forget about the hint of cinnamon that brings out the warm flavors of autumn.
What’s even better? This cake is versatile enough to be served at any occasion, from a cozy family dinner to an elegant party. Top it with some whipped cream and chopped chestnuts and it instantly becomes a showstopper dessert.
So why settle for a regular chocolate cake when you can have a luxurious Chocolate Chestnut Cake? Trust me, once you try this recipe, you’ll never look at chocolate cake the same way again.
Ingredient List
- Dark Chocolate: 250g (9 oz) of 70% cocoa solids broken into pieces.
- Unsalted Butter: 435g (15 oz), softened, plus 2 tablespoons, chopped into cubes.
- Vanilla Bean Paste: 1 teaspoon.
- Eggs: 6 eggs, separated.
- Salt: 1 pinch of salt (around 1/8 teaspoon).
- Granulated Sugar: 125g (1/2 cup).
- Olive Oil: 1 teaspoon.
- Chestnut Puree: 500g (17.5 oz), the best chestnut puree you can find (minimum 70% chocolate at least).
- Butter: 2 tablespoons of unsalted butter, softened.
- Cooked Chestnuts: 225g (8 oz) vacuum-packed, finely chopped.
The Recipe How-To
Step 1: Preheat the oven
Before you start mixing the ingredients, preheat your oven to 350°F (175°C). Also, butter and flour a 9-inch round cake pan.
Step 2: Melt the chocolate and unsalted butter in a double boiler
Grab a small pot filled with water and simmer it. Using a heatproof bowl that rests securely over the pot, place 250 g of bittersweet chocolate chips and 1 cup (2 sticks) of unsalted butter, cubed into small pieces. Stir slowly and gently until they’re melted together.
Step 3: Whisk the egg yolks, sugar and chestnut puree
Using an electric mixer, whisk 6 egg yolks with 1/2 cup of light brown sugar, until they become pale-yellow in color. Then add in 1 cup (225 g) of chestnut puree, followed by the melted chocolate mixture. Mix until all of the ingredients fully combine.
Step 4: Sift the dry ingredients together
Next, sift together 1 teaspoon of salt, 2 teaspoons of baking powder, and 3/4 cup (90 g) + 1 tablespoon (10 g) of cake flour. Add sifted dry ingredients to wet chocolate mixture, whisking until just incorporated.
Step 5: Whip the egg whites to create meringue
In another large bowl using a hand mixer, whip egg whites with a pinch of salt until they form soft peaks, then add in 1/4 cup (50 g) of granulated sugar, whipping until stiff peaks form.
Gently fold the whipped egg whites into the chocolate mixture in three stages using a rubber spatula. Once thoroughly mixed pour batter into prepared pan.
Step 6: Bake
Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for at least an hour before slicing and serving!
Congratulations! You have crafted one of our best dessert recipes- a rich and decadent Chocolate Chestnut Cake!
Substitutions and Variations
When it comes to baking, it’s always fun and exciting to experiment with different ingredients and flavor combinations. Here are some substitutions and variations you can try with this chocolate chestnut cake recipe:
– Instead of using bittersweet chocolate, you can use dark chocolate or semisweet chocolate for a slightly sweeter taste.
– If you do not have chestnut puree, you can make that by roasting and peeling chestnuts in the oven at 350°F until they are tender enough to mash easily into a puree. Use about the same amount (225g) as indicated in the recipe.
– For an added kick of flavor, try adding a tablespoon or two of brandy or coffee to your cake batter.
– If you don’t have cake flour on hand, you can substitute it with all-purpose flour. Simply remove 2 tablespoons of flour from every cup called for in the recipe and replace them with 2 tablespoons of cornstarch. Mix the cornstarch and flour together well before using.
– If you prefer a lighter texture, try folding in egg whites that have been beaten to stiff peaks instead of just yolks.
– To make this cake completely gluten-free, use chestnut flour instead of cake flour.
Whether you want to put your own spin on this recipe or adjust it to meet dietary restrictions or preferences, these substitutions and variations can help take your chocolate chestnut cake to the next level. Happy baking!
Serving and Pairing
Once your chocolate chestnut cake is baked to perfection, it’s time to get creative with the serving and pairing options. This rich and decadent cake can easily be enjoyed on its own but can also be paired with a variety of complementary flavors or toppings.
One classic pairing for chocolate cake is coffee, which complements the depth of flavor in the bittersweet chocolate. Brew a strong cup or espresso to serve alongside your slice, or consider adding a shot of espresso to your recipe for an added jolt of caffeine.
For those who prefer a sweeter option, consider topping your cake with a generous dollop of lightly sweetened whipped cream or a drizzle of silky chocolate ganache. This will add an extra layer of richness while still allowing the flavors of the cake to shine through.
Another fun option is to pair the chocolate chestnut cake with seasonal fruits such as pears, raspberries, or cranberries. The bright acidity and freshness from the fruit can help balance out the richness of the chocolate and make for a more complex flavor profile.
Finally, this cake pairs beautifully with a glass of red wine, particularly something bold and full-bodied like a Cabernet Sauvignon or Syrah. The tannins in the wine work well with the bitterness in the chocolate, creating an even more elevated experience.
No matter how you choose to serve or pair this delicious dessert recipe, you’re sure to impress any guests with its rich flavor and satisfying texture. So go ahead and get creative – there’s no wrong way to enjoy a slice of perfectly baked chocolate chestnut cake!
Make-Ahead, Storing and Reheating
This chocolate chestnut cake is best served freshly baked and warm, but it can also be made ahead of time and stored for later. The cake will keep at room temperature for up to two days, covered tightly with plastic wrap or aluminum foil.
If you would like to make it ahead of time, the cake can be baked and then wrapped well in plastic wrap and stored in the freezer for up to one month. To serve, allow the cake to thaw at room temperature for a few hours before reheating.
To reheat the cake, preheat your oven to 350°F (180°C) and place the wrapped cake on a baking sheet lined with parchment paper. Bake for 10 to 15 minutes until heated through. The chocolate chestnut flavor will intensify after reheating, making it even more decadent.
If you have leftover slices of cake after serving, simply wrap them in plastic wrap or place them in an airtight container and store them in the refrigerator for up to three days. When ready to enjoy again, let them come to room temperature before eating or warming them up slightly in the microwave or oven.
This chocolate chestnut cake is perfect for special occasions and celebrations such as birthdays or dinner parties. It is a versatile dessert that can be made ahead of time with ease, allowing you more time to enjoy your event with your guests without worrying about baking desserts last minute.
Tips for Perfect Results
Baking a cake can seem like a daunting task, but fear not! With these tips, you’ll have no problem whipping up the perfect chocolate chestnut cake every time.
First and foremost, it’s important to measure your ingredients accurately. Baking is a science, and even the slightest mismeasurement can throw off the entire recipe. Use measuring cups or a kitchen scale for precise amounts.
When separating your eggs, be sure to do so carefully as any yolk in the whites will prevent them from achieving stiff peaks. Use room temperature eggs for easier separation and better incorporation into the batter.
To achieve a moist texture in your cake, use high-quality butter and heavy cream. The butter should be softened to room temperature before use, while the heavy cream should be cold. Incorporating these ingredients properly is key to achieving a rich and delicious cake.
For extra flavor, add a splash of brandy or coffee to your batter. This will enhance the chocolate and chestnut flavors without overpowering them.
Lastly, don’t overmix your batter. Once all of the ingredients are combined, mix until just incorporated. Overmixing can lead to a tough and dry cake.
By following these tips, you’ll end up with a decadent chocolate chestnut cake that is sure to impress any crowd!
Bottom Line
So there you have it, the ingredients and steps to make a truly irresistible chocolate chestnut cake. Whether you’re celebrating a special occasion or just in the mood for a decadent treat, this recipe is sure to impress. Don’t be intimidated by the long list of ingredients or the detailed steps; with a little patience and attention to detail, you can create an amazing cake that will wow your taste buds.
So go ahead and give this recipe a try – I promise you won’t be disappointed. And don’t forget to experiment with different variations and substitutions to make it your own. With a delicious chocolate chestnut cake in hand, the possibilities are endless!
Thank you for reading, and happy baking!
Chocolate Chestnut Cake Recipe
Ingredients
For Chestnut Cake
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 1/4 cups light brown sugar
- 4 large eggs, separated
- 2 teaspoons vanilla extract
- 1/4 cup milk
- 1 cup chestnut puree (unsweetened)
- 3 tablespoons sugar
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 10 -12 whole chestnuts (from a jar or pouch)
- 1/2 cup chestnuts (finely chopped, if desired)
For Chestnut Brandy syrup
- 1 tablespoon brandy
- 3 tablespoons chestnut liquor
- 2 tablespoons light brown sugar
For Chocolate Chestnut Cream
- 8 ounces bittersweet chocolate
- 1 cup unsweetened chestnut puree
- 2/3 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups heavy cream
For the Dark Chocolate Ganache
- 1 1/2 cups heavy cream
- 2 tablespoons unsalted butter
- 18 ounces semisweet chocolate, chopped into 1/2-ounce pieces (or use chips)
- 1 tablespoon vanilla extract
- 1 tablespoon coffee (brewed or instant)
- 1 tablespoon chestnut liquor
- 1/4 teaspoon salt
Instructions
- For cake: Preheat oven to 350°F Butter and flour 9x2-inch round metal baking pan. Line bottom of pan with parchment paper.
- Put chestnut spread in small bowl. Mix in 3 tablespoons sugar, 2 teaspoons vanilla extract and 2 teaspoons cinnamon. Set aside.
- Sift flour, baking powder, and salt into medium bowl.
- Using electric mixer, beat butter in large bowl until fluffy. Beat in 1 cup brown sugar, then egg yolks and vanilla extract. Beat in chestnut spread mixture, then milk. Mixture will look a bit grainy.
- Sift dry ingredients over the mixture and gently mix together by hand.
- Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add remaining 1/4 cup brown sugar and beat until stiff but not dry. Fold egg whites into batter in 3 additions.
- Transfer batter to prepared pan. Bake cake until golden and tester inserted into center comes out clean, about 50 to 60 minutes. Cut around cake to loosen. Cool cake completely in pan on rack.
- For Chestnut Cream: Melt chocolate over simmering water or in microwave. Set aside to cool. Place one cup unsweetened chestnut spread in bowl of food processor (mini bowl is fine). Pulse a few times to loosen. Add powdered sugar, vanilla extract and process to combine well. Add melted chocolate and process to combine well.
- In large bowl of electric mixer (preferably chilled) whip the cream on high until until very soft peaks form. Add the chocolate chestnut mixture and beat until stiff peaks form.
- For Dark Chocolate Ganache: Place the semisweet chocolate in a 3-quart stainless steel bowl. Heat the heavy cream and the butter in a saucepan over medium high heat. Bring to a boil. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Add the vanilla, the coffee, the liquor and the salt. Stir until smooth. This may take a few minutes as the cream absorbs the chocolate. Once well combined, set aside to cool. If desired, set aside and chill about 1 1/2 cups ganache to pipe onto finished cake.
- For Chestnut Brandy Syrup: Mix all ingredients in a small bowl until sugar dissolves.
- Assemble the cake: Take the cake out of the pan and remove parchment. Split into three even layers. Arrange one of the cake layers in a 9-inch springform pan. Brush with the chestnut brandy syrup. Evenly spread half the filling over the cake and top with the second layer. (It's best to use an offset spatula to spread the filling). Brush layer with the with syrup. Remove ring from springform pan and coat sides and top with room temperature ganache. You will have some ganache left over which you can use for something else like chocolate truffles. Decorate with whole chestnuts, colored sugar and chopped chestnuts. If piping chilled ganache, place it in a pastry bag and pipe a decorative design onto cake.
- Cut cake with a serrated knife, wiping the blade clean after each slice.
- NOTES:
- 1) If you can find sweetened chestnut cream with vanilla use one cup in cake instead of sweetening it as indicated.
- 2) If you can't find chestnut cream you can make your own with jarred chestnuts, or roast your own.
- 3) If you can't find chestnut liquor, use brandy, rum, or spiced rum.
Your Own Notes
Nutrition
Recommended Recipes Just For You
None found
Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.