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Chocolate Chestnut Cake Recipe

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★★★★★

4.7 from 143 reviews

Delight in the rich and decadent Chocolate Chestnut Cake, a moist bundt cake infused with sweetened chestnut purée and cocoa, topped with luscious dark chocolate ganache and garnished with caramelized chestnuts. This dessert combines the nutty sweetness of chestnuts with the deep flavors of chocolate, making it perfect for special occasions or an indulgent treat.

Ingredients

Scale

Cake

  • 4 eggs (separated)
  • 6 tbsp sugar
  • 500 g sweetened chestnut purée
  • 1 tsp vanilla extract
  • 1 stick (113 g) butter (melted)
  • 1 ½ cups (190 g) all-purpose flour
  • ½ cup (50 g) cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (240 ml) milk

Candied Chestnuts

  • 2 tbsp butter
  • 200 g roasted chestnuts (roughly chopped)
  • 4 tbsp sugar

Chocolate Ganache

  • 4 oz (115 g) dark chocolate, finely chopped
  • ½ cup (120 ml) heavy whipping cream
  • 1 tsp rum (optional)
  • ½ tsp vanilla extract

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Separate the eggs, keeping the whites aside. Using a stand mixer fitted with a paddle attachment, beat the egg yolks with 6 tablespoons of sugar until the mixture turns pale yellow and thick. Add the sweetened chestnut purée and 1 teaspoon vanilla extract, beating until well incorporated. Slowly mix in the melted butter until combined.
  2. Combine Dry Ingredients: In a separate bowl, whisk together 1 ½ cups flour, ½ cup cocoa powder, 1 ½ teaspoons baking powder, and ½ teaspoon salt. Add these dry ingredients alternately with 1 cup of milk into the mixer, mixing briefly after each addition just until the batter is combined. Avoid overmixing.
  3. Fold in Egg Whites: In a clean bowl, beat the reserved egg whites until stiff peaks form. Gently fold the stiff egg whites into the cake batter in three batches to keep the mixture light and airy.
  4. Bake the Cake: Pour the batter into a lightly greased bundt pan, smoothing the top evenly. Bake for 50 to 60 minutes or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes, then invert it onto a serving platter and remove the pan. Allow the cake to cool completely before adding ganache.
  5. Candied Chestnuts: Line a surface with parchment paper. In a non-stick skillet over medium heat, melt 2 tablespoons of butter. Add the roughly chopped roasted chestnuts and 4 tablespoons of sugar; stir continuously. Cook for 3 to 4 minutes until the sugar melts and caramelizes, coating the chestnuts in a glossy caramel. Transfer the candied chestnuts onto the parchment paper, spreading them out to cool and set.
  6. Make the Chocolate Ganache: Place the chopped dark chocolate in a mixing bowl. Heat the heavy cream in a saucepan over high heat until it just begins to boil. Immediately pour the hot cream over the chocolate. Add ½ teaspoon vanilla extract and 1 teaspoon rum if using. Let it sit for 3 to 4 minutes to melt the chocolate, then whisk until smooth and glossy. If too runny, allow the ganache to cool slightly before applying.
  7. Assemble the Cake: Pour the chocolate ganache evenly over the cooled bundt cake. Decorate the top with the candied chestnuts. Allow the ganache to set before slicing and serving the cake.

Notes

  • Use room temperature eggs for better mixing and texture.
  • Do not overmix the batter after adding flour to maintain a tender crumb.
  • The rum in the ganache is optional but adds depth of flavor.
  • Candied chestnuts should cool completely before garnishing to avoid melting the ganache.
  • Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Chocolate Chestnut Cake, chestnut purée cake, bundt cake, chocolate ganache, candied chestnuts, holiday dessert

Find it online: https://cookwithruby.com/chocolate-chestnut-cake-recipe/