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Chocolate Chestnut Cake
Chocolate Chestnut Cake
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Prep Time:
60 minutes
Total Time:
240 minutes
Decadent 3-layer chocolate chestnut cake with creamy filling. Perfect paired with a strong coffee or espresso.
Ingredients:
  • baking spray
  • 1 cup 60% cacao bittersweet chocolate morsels (such as Ghirardelli®)
  • 0.75 cup hot brewed coffee
  • 4 large eggs, at room temperature
  • 0.75 cup canola oil
  • 0.75 cup sour cream, at room temperature
  • 2.3333 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.25 cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 1 tablespoon baking soda
  • 0.5 teaspoon baking powder
  • 1 cup finely chopped roasted chestnuts
  • 1 cup powdered sugar
  • 0.75 cup salted butter, softened
  • 2 (3.5 ounce) cans chestnut spread
  • 8 ounces bittersweet chocolate, chopped
  • 1.25 cups heavy whipping cream
  • 2 tablespoons light corn syrup
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously coat 3 (9-inch) round cake pans with baking spray.
  • In a medium bowl, mix together chocolate morsels and hot coffee, allowing it to sit for 2 minutes before stirring until the chocolate is melted, which should take about 1 to 2 minutes. Then, whisk in the eggs, oil, sour cream, and vanilla until the mixture is smooth.
  • In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix in the eggs, then gently fold in chopped chestnuts. Divide the batter evenly between the prepared pans, using about 2 cups per pan.
  • Bake in the preheated oven for 18 to 20 minutes until a wooden pick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then invert onto a wire rack to cool completely, approximately 1 hour. Trim the cakes flat if needed.
  • Using an electric mixer, whip together powdered sugar, butter, and chestnut puree in a large bowl until the filling is smooth and creamy, for about 2 minutes on medium-high speed.
  • Place one cake layer on a cardboard round matching its size. Spread half of the filling on top, extending it slightly beyond the edge (around 1 cup). Repeat with the second layer and remaining filling. Finish with the last cake layer. Frost the cake, ensuring the sides are smooth. Chill the cake in the refrigerator for about 20 minutes.
  • Place the chocolate in a 4-cup glass measuring cup with a spout. In a small saucepan over medium-low heat, simmer the cream and corn syrup. Pour the hot cream mixture over the chocolate and let it sit for 2 minutes. Stir the glaze until smooth, then let it cool at room temperature until it reaches 100 to 105 degrees F (37 to 40 degrees C), stirring occasionally. Ensure the glaze is pourable and fluid before using.
  • Take the chilled cake out of the fridge and place it on a wire rack or inverted bowl set inside a rimmed baking sheet. Pour the glaze over the cake, making sure it flows down the sides to cover the cake completely. Use a spoon to scoop up any leftover glaze to drizzle over the sides. Allow the cake to sit for 1 minute to let any extra glaze drip off. Run an offset spatula along the bottom edge of the cake to remove any drips. Refrigerate the cake until the glaze sets, approximately 1 hour.

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