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Chocolate cake with chestnut 'spaghetti'
Chocolate cake with chestnut 'spaghetti'
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Prep Time:
40 minutes
Cook Time:
65 minutes
Total Time:
105 minutes
Decadently moist chocolate cake topped with a rich chestnut puree drizzle.
Ingredients:
  • 100g good-quality dark chocolate (70% cocoa solids), roughly chopped
  • 20.00 gm caster sugar
  • 100ml sunflower oil
  • 150g plain flour
  • 4.00 gm baking powder
  • 1.25 gm bicarbonate of soda
  • 50g cocoa powder
  • 75g almond meal
  • 300ml thickened cream
  • 24.00 gm pure icing sugar, sifted
  • 440g can sweetened chestnut puree (see note), chilled
Instructions:
  • Preheat your oven to 180°C. Grease a 22cm springform cake pan and line the base with baking paper for easy removal.
  • Melt the chocolate in a heatproof bowl placed over a pot of simmering water (make sure the bowl doesn't touch the water). Once melted, stir gently until smooth and then allow it to cool.
  • In the bowl of an electric mixer, beat the eggs on high speed until combined. Gradually add the sugar and beat until doubled in volume. Keeping the mixer on high speed, slowly pour in the oil until the mixture thickens enough to form ribbons on the surface.
  • Using the electric mixer on low, slowly pour in 100ml of water and the melted chocolate. Add in the sifted flour, baking powder, bicarbonate of soda, and cocoa powder, followed by the almond meal. Using a metal spoon, carefully fold the ingredients together to preserve the air. Transfer the mixture to the pan and bake for 1 hour or until a skewer comes out clean from the center.
  • Take the cake out of the oven and let it cool in the pan for 10 minutes. Then, transfer it to a rack to cool completely. Whip the cream with icing sugar until soft peaks form, then spread it over the cake. Use a piping bag with a small nozzle to pipe chilled chestnut puree over the cake in long, thin strands to resemble 'spaghetti'. Finally, slice and serve.

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