Chocolate & Chestnut Dessert Cake Recipe

Name: Chocolate & Chestnut Dessert Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 6 ounces chocolate (semi-sweet); ⅔ cup cream heavy; 1/4 cup brown sugar packed; 14 ounces chestnuts drained; 1/2 teaspoon salt; 2 teaspoons baking powder; 2 1/2 cups flour, all-purpose; 1 cup white wine dry; 1 cup olive oil light; 4 x eggs; 3/4 cup butter, unsalted

Servings: persons

2 cups sugar
6 ounces chocolate (semi-sweet)
⅔ cup cream heavy
1/4 cup brown sugar packed
14 ounces chestnuts drained
1/2 teaspoon salt
2 teaspoons baking powder
2 1/2 cups flour, all-purpose
1 cup white wine dry
1 cup olive oil light
4 x eggs
3/4 cup butter, unsalted

1
Preheat the oven to 350F (180C).
2
Butter two 9-inch springform or round cake pans and line with parchment or waxed (greaseproof) paper.
3
CAKE:Beat together the sugar and eggs to combine.
4
Add the oil, wine, flour, baking powder, and salt and beat for 1 minutes, or until smooth.
5
Pour the mixture into the prepared pans and bake for 30 minutes, or until a skewer inserted in the middle of each cake comes out clean.
6
Allow the cakes to cool slightly in the pans before turning out onto a wire rack to cool completely.
7
CHESTNUT FILLING:Combine all of the ingredients in the bowl of a food processor and process until smooth.
8
Spread a layer of chestnut filling on top of each cake.
9
GANACHE:Melt the chocolate in a double boiler, then stir in the butter.
10
Remove from the heat and cool or refrigerate to thicken slightly.
11
If a thicker consistency is desired, whisk gently until pale and thick, 2 to 3 minutes.
12
Spread a layer of ganache over the top of the chestnut filling on the first layer.
13
Top with the second layer and repeat the process.
14
Serve the cake cut in wedges.

2062

kcal

Calories

133

Fat

200

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.
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 12 ingredients. The key ingredients include: 2 cups sugar, 6 ounces chocolate (semi-sweet), ⅔ cup cream heavy, 1/4 cup brown sugar packed, and more.

Yes, Chocolate & Chestnut Dessert Cake 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 Dessert Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions