Best Chestnut Chocolate Cake Recipes

CHOCOLATE CHESTNUT CAKE

Steps:

• Heat oven to 375 degrees. Melt chocolate and butter in a bowl set over boiling water until chocolate is nearly completely melted, then remove from heat and whisk mixture until smooth.
• In a mixing bowl, whisk egg yolks with half the sugar (1/4 cup/50 grams) and the salt until pale and thick. Stir in the warm chocolate and set aside.
• Put egg whites in a clean bowl with cream of tartar and beat until fluffy, then add remaining 1/4 cup/50 grams sugar and beat until whites are stiff but not dry.
• Stir chestnut flour and chopped chestnuts into the chocolate batter, then fold in 1/4 of the whites to lighten mixture. Fold in remaining whites and scrape batter into an unbuttered 8-inch springform pan, smoothing top if necessary.
• Bake for 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out almost clean. Cool on a rack. It may sink and crack a bit on top - this is fine. Run a knife around the edge of cake to free sides and remove form. Transfer to a serving platter. (Cake may be stored, covered, at room temperature for up to 3 days.)
• To serve, whip cream with 2 tablespoons sugar to a very soft consistency. Spoon over top of cake and quickly spread with a spatula. Sprinkle with chocolate curls or cocoa powder.

CHOCOLATE-CHESTNUT MOUSSE CAKE

Steps:

• Lightly coat an 8-inch round cake pan with oil, and line with plastic, leaving a 4-inch overhang.
• Finely grind chestnuts in a food processor. Heat ground chestnuts, milk, 3 tablespoons sugar, and the salt in a medium saucepan over medium-high heat, stirring occasionally, until bubbles form at edge.
• Whisk together yolks, cornstarch, and remaining 2 tablespoons sugar in a medium heatproof bowl.
• Slowly add hot chestnut mixture to yolk mixture, whisking constantly. Return to pan; cook over medium-low heat, whisking constantly, until thick, about 2 minutes. Transfer to the bowl of a mixer. Add vanilla and butter. Beat on medium speed until cool, about 5 minutes. Stir half the chestnut mixture into melted chocolate.
• Beat 1 1/4 cups cream until soft peaks form. Using a rubber spatula, gently fold half the whipped cream into plain chestnut mixture and the other half into chocolate-chestnut mixture.
• Pour chestnut mousse into prepared pan. Cover with 12 chocolate wafers, working in a circular pattern. Top with chocolate-chestnut mousse and remaining 12 chocolate wafers. Fold plastic overhang over top to cover cake. Refrigerate overnight.
• Uncover cake; place a platter on top, flip, and unmold. Remove plastic. Beat remaining 1/4 cup cream until soft peaks form. Spread on top of cake. Garnish with chocolate shavings.

CHESTNUT CAKE WITH CHOCOLATE-ARMAGNAC GLAZE

Steps:

• Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment cut to fit, and coat parchment with spray. Dust with flour, and tap out excess.
• Whisk together flour, baking powder, and salt in a medium bowl.
• Using the tip of a paring knife, scrape seeds from vanilla bean into a large bowl, and discard pod. Add 1 cup sugar, and beat with a mixer on medium-high speed for 30 seconds. Add butter, and beat until pale and fluffy. Beat in egg yolks. Reduce speed to low. Add flour mixture in 3 additions, alternating with chestnut puree after first addition and milk after second, scraping down sides of bowl as needed. Transfer batter to a large bowl.
• Beat egg whites in a clean bowl with a mixer on medium-high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form. Whisk one-third of the egg whites into batter just until combined. Gently but thoroughly fold in remaining whites. Scrape batter into prepared pan, and smooth top.
• Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool completely in pan on a wire rack. (Cake can be wrapped in plastic and stored at room temperature for up to 2 days.)
• Using a serrated knife, trim rounded top of cake to create a flat surface. Slice cake horizontally into 3 layers. Place bottom layer on a cake stand, and brush generously with Armagnac syrup. Spread 1 1/4 cups pastry cream over syrup, leaving a 1/4-inch border around edge. Top with second cake layer, syrup, and pastry cream. Top with remaining cake layer, bottom up. Refrigerate for 30 minutes.
• Spread frosting over top and sides of cake. Refrigerate for 10 minutes. Pour glaze over top, letting some drip down sides. Garnish with roasted chestnuts if desired.

NIGELLA LAWSON CHOCOLATE CHESTNUT CAKE ( GLUTEN FREE )

Steps:

• Preheat the oven to 180 degrees C, gas mark 4. Grease a 23 cm spring form or cake tin.
• Break the chocolate into pieces and melt in the microwave or in a double boiler (au bain-marie), and set aside.
• Whisk the egg whites with a pinch of salt until stiff, but not dry.
• In another bowl, whisk butter and chestnut puree with the sugar. Gradually whisk in the egg yolks, then add the rum and chocolate.
• Stir in a dollop of the egg white, whisk well to mix everything together, then carefully fold the rest of the egg white in the chestnut mixture.
• Pour the batter into the tin and let bake for 40 to 60 minutes. You could do the toothpick test, but it should not come out completely clean. Let the cake cool in it's tin on a rack before you unmold it on to a plate.
• Decorate with whipped cream and candied chestnuts.

CHESTNUT CAKE WITH CHOCOLATE GANACHE AND SINGLE-MALT SCOTCH SYRUP

Steps:

• Preheat oven to 375 degrees. Grease and flour three 8-inch round cake pans, and line with parchment paper. Sift confectioners' sugar, almond flour, all-purpose flour and chestnut flour into a bowl.
• In a dry bowl of a mixer fitted with whisk attachment, whip egg whites until foamy. Add cream of tartar and 1 tablespoon brown sugar, and beat until soft peaks form. Gradually add remaining brown sugar; whip until very stiff and glossy.
• Gently fold sifted dry ingredients into meringue in three stages. Divide batter among pans, and smooth tops. Bake for 17 to 20 minutes, until tops are brown and spring back when lightly pressed. Transfer to a wire rack, and let cool.
• Reduce oven temperature to 325 degrees. Line a rimmed baking sheet with parchment or a nonstick liner. In a small saucepan, combine granulated sugar with 1/2 cup water. Bring to a boil, stirring until sugar dissolves. Let cool.
• Stir whiskey into syrup. Place walnuts in a bowl, and toss them with 1/4 cup syrup. Pour nuts out onto baking sheet in a single layer. Bake for 15 minutes, stirring every 5 minutes. Transfer to a wire rack to cool. Meanwhile, chop all but four of candied chestnuts, and set aside.
• To assemble cake, cut a piece of cardboard into an 8-inch round or use removable bottom of a springform pan. Place a cake layer upside down on this base. Brush cake with a generous amount of whiskey syrup. Spread about 3/4 cup ganache on top, and sprinkle with half the chopped chestnuts. Lay another upside-down cake layer on top, and brush with more syrup. Spread on another layer of ganache, and sprinkle with remaining chopped chestnuts. Repeat with final layer of cake, more syrup and more ganache. Using a metal spatula, spread a thin layer of ganache onto sides of cake. Refrigerate for 1 hour. Spread another coat onto top and sides of cake, smoothing it well. Press candied walnut halves onto sides, and arrange candied chestnuts on top. Sprinkle with confectioners' sugar before serving.

ARMAGNAC SIMPLE SYRUP FOR CHESTNUT CAKE WITH CHOCOLATE-ARMAGNAC GLAZE

Steps:

• Bring sugar and the water to a boil in a saucepan over medium-high heat, stirring until sugar has dissolved. Remove from heat, and stir in Armagnac. Let cool completely.

PASTRY CREAM FOR CHESTNUT CHOCOLATE LAYER CAKE

Steps:

• In a medium saucepan, bring the milk to a boil. Fill a large bowl with ice and water; set aside.
• In a medium bowl, combine cornstarch, flour, sugar, salt, egg, and egg yolk; whisk until well combined. Pour one-quarter of the boiling milk into egg mixture, whisking until combined. Whisk mixture back into remaining milk; place over medium-low heat. Whisk until mixture begins to bubble and has thickened, 4 to 5 minutes.
• Remove from heat; whisk in butter and vanilla until butter is completely melted.
• Transfer mixture to a medium bowl; place bowl in the ice bath. Let stand until cold, stirring occasionally, about 10 minutes. Cover with plastic wrap, and store in the refrigerator until ready to use.

CHOCOLATE GANACHE FOR CHESTNUT CHOCOLATE LAYER CAKE

Steps:

• Place chocolate in a small bowl. Bring cream to a boil in a small saucepan over medium-high heat. Pour the boiling cream over the chocolate. Cover with plastic wrap for several minutes. Remove wrap, and stir until chocolate is completely smooth and melted. Set ganache aside in a cool place, and let stand until thickened to the consistency of thick cake batter, 10 to 15 minutes.

SIMPLE FLOURLESS CHOCOLATE AND CHESTNUT TRUFFLE CAKE WITH FRESH

Steps:

• Preheat the oven to 150C
• Melt the chocolate and butter in a glass or ceramic bowl set over a pan of simmering water.
• Meanwhile, put the rest of the cake ingredients into the blender and blend until completely smooth.
• Prepare a cake pan (preferably a spring form) by greasing with butter and cutting out some greaseproof paper to fit the bottom.
• Once the chocolate and butter have melted, pour into the blender with everything else (you may have to do this in 2 batches depending on the size of your blender).
• Blend well and pour into the prepared cake pan(s) Bake for 1 hour (check after 45 minutes) when a toothpick inserted into the centre comes out dry it is ready.
• Leave to cool in the pan then cover and transfer to the fridge.
• Next day Whip the cream adding the brandy and sugar.
• Turn the cake out, split and fill with cream.
• Keep refrigerated until ready to serve.

CHESTNUT CHOCOLATE CAKE

Steps:

• For cake: Preheat oven to 350F.
• Butter two, 8 inch round cake pans.
• Line with parchment, cut to fit, butter and lightly flour paper.
• Melt chocolate with espresso.
• Stir until smooth.
• Stir in yolks, one at a time.
• Place over hot water over double-boiler, and warm just until yolks thicken slightly, about 1 minute.
• Remove from over water.
• Stir in butter, one piece at a time, until melted.
• Blend in Cognac.
• Beat whites in large bowl with salt and cream of tartar until soft peaks form.
• Gradually add sugar, beating until stiff but not dry.
• Beat in cornstarch.
• Stir ¼ of whites into chocolate mixture to lighten.
• Fold in remaining whites and pour into prepared pans.
• Bake until edges are firm, but inside is still slightly creamy, about 25 minutes.
• Cool in pans; cakes will deflate.
• Remove from pans and brush off crumbs.
• For ganache: Bring cream to boil in small saucepan over low heat.
• Remove from heat.
• Pour into mixing bowl.
• Add chocolate, cover, and let stand 5 minutes.
• Stir gently until chocolate is melted.
• Add Cognac.
• Refrigerate until mixture just begins to thicken.
• Beat at medium-high speed until light, increased in volume, and just beginning to form soft peaks.
• Cut out piece of cardboard slightly smaller than cake.
• Wrap in foil, set on rack.
• Top with 1 cake layer.
• Spread with ganache.
• Sprinkle with chopped chestnuts.
• Top with second layer.
• Press with baking sheet to level.
• Smooth edges.
• Refrigerate until ganache is chilled.
• (can be prepared up to 2 days ahead) For glaze: Bring cream to boil in medium saucepan.
• Remove from heat.
• Add chocolate, cover, and let stand 5 minutes.
• Stir gently until chocolate is melted.
• Blend in Cognac.
• Cool glaze until just warm to touch.
• Reserve ½ cup.
• Pour remainder over cake, tilting back and forth so glaze drops to coat sides.
• Smooth with offset spatula.
• Transfer to platter.
• Cool reserved glaze until set.
• Spoon half of reserved glaze into pastry bag fitted with small plain tip.
• Pipe crisscross pattern over top and sides of cake.
• Carefully sprinkle crumbled violets in a thick border around outer edge of cake.
• Brush off any violet crumbs that don’t make it.
• Fit bag with leaf tip; spoon in remaining glaze.
• Pipe leaves around bottom.
• Set violet in center.

CHESTNUT CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch round professional baking pans, and line bottoms with parchment. Butter parchment, and set aside. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes. Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time. Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; set aside. Heat the oven temperature to 325 degrees. Let chestnuts cool completely. Transfer chestnuts to the bowl of a food processor. Add 2 tablespoons sugar, and pulse until very finely ground; set aside.
• Place egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy on medium-low speed, 5 to 6 minutes. With mixer running, slowly add 1/2 cup sugar. Raise speed to medium-high; beat until stiff peaks form, 6 to 7 minutes. Transfer egg-white mixture to a bowl.
• Into the bowl of an electric mixer fitted with the paddle attachment, sift together the cake flour, chestnut flour, baking powder, cinnamon, salt, and remaining 6 tablespoons sugar. Add the egg yolks and the water, oil, and vanilla, and beat on medium speed until smooth and well combined, about 1 minute.
• Using a rubber spatula, carefully and gently fold the flour mixture in 4 or 5 additions into the egg-white mixture until well combined. Gently fold in the reserved chestnuts and chocolate. Evenly divide the batter between the two prepared cake pans, and bake on one shelf, rotating the pans halfway through baking, until golden and a cake tester inserted into the center of the cakes come out clean, about 65 minutes. Transfer to a wire rack until completely cool. Invert pans to remove cakes. Remove the parchment paper.
• Place one layer on a cake round or directly onto a cake stand or serving platter. Using an offset spatula, evenly spread the pastry cream on top to within 1/2 inch of the edges. Place the other layer on top.
• Pour ganache on top; carefully spread to about 1/4 inch from edges. Ganache will overflow slightly and gently brim edges. Arrange marrons glaces on top of cake, spaced evenly. Set cake aside in a cool place to allow the ganache to firm.

CHESTNUT CHOCOLATE LAYER CAKE

Steps:

• Preheat the oven to 350°F. Butter two 9 × 2-inch round professional baking pans, and line the bottoms with parchment. Butter the parchment, and set aside.
• Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes. Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time. Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; let cool completely. Transfer the chestnuts to the bowl of a food processor. Add 2 tablespoons sugar, and pulse until very finely ground; set aside. Reduce the oven temperature to 325°F.
• Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy on medium-low speed, 5 to 6 minutes. With the mixer running, slowly add 1/2 cup sugar. Raise speed to medium-high; beat until stiff peaks form, 6 to 7 minutes. Transfer the egg white mixture to a bowl.
• Into the bowl of an electric mixer fitted with the paddle attachment, sift together the cake flour, chestnut flour, baking powder, cinnamon, salt, and remaining 6 tablespoons sugar. Add the egg yolks, water, oil, and vanilla; beat on medium speed until smooth and well combined, about 1 minute.
• Using a rubber spatula, carefully and gently fold the flour mixture in 4 or 5 additions into the egg white mixture until well combined. Gently fold in the reserved chestnuts and chocolate. Evenly divide the batter between the prepared cake pans.
• Bake on the same shelf, rotating the pans halfway through baking, until golden and a cake tester inserted into the centers of the cakes come out clean, about 65 minutes. Transfer to a wire rack until completely cool. Invert the pans to remove the cakes. Remove the parchment paper.
• Place 1 layer on a cake round (or directly onto a cake stand or serving platter). Using an offset spatula, spread the pastry cream on top to within 1/2 inch of the edges. Place the other layer on top.
• Pour the ganache on top; carefully spread to about 1/4 inch from the edges. The ganache will overflow slightly and gently brim the edges. Arrange the marrons glacés on top of the cake, spaced evenly. Set the cake in a cool place to allow the ganache to firm.
• Place the chocolate in a small bowl. Bring the cream to a boil in a small saucepan over medium-high heat. Pour the boiling cream over the chocolate. Cover with plastic wrap for several minutes. Remove the wrap, and stir until the chocolate is completely smooth and melted. Set the ganache in a cool place; let stand until thickened to the consistency of thick cake batter, 10 to 15 minutes. to cool. In a medium bowl, sift together the flour, salt, and baking powder; set aside.

CHOCOLATE CHESTNUT AND CHERRY CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch springform pan and set aside. Place the chocolate and butter in a double boiler, over barely simmering water. Heat, stirring from time to time, until melted and smooth. Remove from heat and whisk in the cream and the chestnut puree.
• Place the egg yolks in a large bowl and whisk until yolks have thickened and turned a pale yellow color. Spoon the chocolate mixture into the bowl with the yolks and whisk until smooth. Stir in the dried cherries.
• Beat the egg whites until soft peaks form. Gradually beat in the sugar. Stir 1/3 of the egg whites into the chocolate mixture to lighten. Fold in the remaining whites. Scrape the batter into the prepared pan.
• Bake until the cake just springs back when touched in the center, 20 to 25 minutes. Place on a rack to cool completely. Cut into wedges and serve with softly whipped cream.

CHOCOLATE CHESTNUT CAKE WITH HAZELNUTS AND CHESTNUT CREAM GLAZE

Steps:

• FOR THE CAKE: Beat together first 6 ingredients. Beat in the melted chocolate. Combine and add the remaining ingredients and beat until blended. Do not overmix.
• Spread batter into a buttered and floured 9-inch kugelhopf pan and bake in a 350°F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan for 15 minutes, and then invert and continue cooling on a rack.
• When cool, drizzle top decorative.
• FOR CHESTNUT CREAM GLAZE: Stir together sugar, cream and vanilla until blended. Stir in hazelnuts and chestnut puree until blended.
• NOTE: -- This can be baked in a 9-inch tube pan, but the kugelhopf pan is far more attractive for this cake.
• Hazelnuts can be toasted in a 350°F oven for 10 to 15 minutes or until skins have loosened. Place between kitchen towels and rub to remove skins.
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CHOCOLATE CHESTNUT CAKE

Steps:

• To make the chocolate genoise: Sift together the flour, cornstarch and cocoa.
• Whisk the whole eggs, yolks, sugar, and salt.
• Place over simmering water until the temperature is 100 degrees.
• Whip on high 3-4 minutes.
• Fold in the dry ingredients.
• Cover the bottom of a springform pan with wax paper and pour in batter.
• Bake 30 minutes at 350 degrees, then remove from oven and let cool completely.
• Meanwhile, boil the water and sugar.
• Cool and add 1/4 cup kirsch and the vanilla.
• Beat the butter and add in chestnut spread.
• Mix the remaining 2 tbs kirsch into the chestnut mixture.
• If sweetened chestnut spread is not available, use 1 1/4 cup chestnut puree with 1/2 cup light corn syrup.
• Bring the cream to a simmer, then remove from ehat and add chocolate.
• Let stand for 5 minutes, then whisk smooth.
• Cut the cooled cake into 3 layers.
• Brush the bottom layer with 1/3 of the sugar syrup, then top with 1/4 of the chestnut mixture.
• Add the middle layer, brush with another 1/3 of the sugar mixture, and spread with 1/4 of the butter mixture.
• Add the top layer and brush with the remaining 1/3 of the sugar syrup.
• Cover the top and sides with the remaining chestnut mixture.
• Chill the cake for 1 hour.
• Cover the cake with the chocolate-cream glaze.
• If desired, garnish with chocolate shavings.
• Chill before serving.