Chocolate Chestnut Cake With Hazelnuts And Chestnut

Name: Chocolate Chestnut Cake With Hazelnuts And Chestnut Cream Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE; 2 eggs; 3/4 cup sour cream; 3/4 cup sugar; 1/2 cup canned sweetened chestnut puree; 1/2 cup butter, softened; 2 teaspoons vanilla; 1/2 cup semi-sweet chocolate chips, melted; 2 cups self-rising flour; 1 teaspoon baking powder; 1/2 cup chopped toasted hazelnuts; 1/2 cup miniature chocolate chip; CHESTNUT CREAM GLAZE; 1/2 cup sifted powdered sugar (sometimes called icing or confectioners'); 1 tablespoon cream; 1/2 teaspoon vanilla; 2 tablespoons chopped toasted hazelnuts; 1 tablespoon canned sweetened chestnut puree

Servings: persons

FOR THE CAKE
2 eggs
3/4 cup sour cream
3/4 cup sugar
1/2 cup canned sweetened chestnut puree
1/2 cup butter, softened
2 teaspoons vanilla
1/2 cup semi-sweet chocolate chips, melted
2 cups self-rising flour
1 teaspoon baking powder
1/2 cup chopped toasted hazelnuts
1/2 cup miniature chocolate chip
CHESTNUT CREAM GLAZE
1/2 cup sifted powdered sugar (sometimes called icing or confectioners')
1 tablespoon cream
1/2 teaspoon vanilla
2 tablespoons chopped toasted hazelnuts
1 tablespoon canned sweetened chestnut puree

1
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.
2
Spread batter into a buttered and floured 9-inch kugelhopf pan and bake in a 350u00b0F 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.
3
When cool, drizzle top decorative.
4
FOR CHESTNUT CREAM GLAZE: Stir together sugar, cream and vanilla until blended. Stir in hazelnuts and chestnut puree until blended.
5
NOTE: -- This can be baked in a 9-inch tube pan, but the kugelhopf pan is far more attractive for this cake.
6
Hazelnuts can be toasted in a 350u00b0F oven for 10 to 15 minutes or until skins have loosened. Place between kitchen towels and rub to remove skins.
7
Easiest & Best! Coffee Cakes and Quick Breads.

1086

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CAKE, 2 eggs, 3/4 cup sour cream, 3/4 cup sugar, and more.

Yes, Chocolate Chestnut Cake With Hazelnuts And Chestnut Cream Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chestnut Cake With Hazelnuts And Chestnut Cream Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions