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Chocolate & Chestnut Dessert Cake



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