Dessertscountryliving
Chocolate-Chestnut Cake
This delicious winter bundt is perfect for snacking—or for a food gift!
👥 12 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 25 min👤 Torie Cox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●food processor
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●baking sheet
- ●knife
📝 Preparation Steps
1
Make the chocolate-chestnut spread: Place chocolate in a food processor. Bring chestnuts and heavy cream to a simmer in a small saucepan over medium-high heat. Pour hot cream mixture over chocolate and let stand ⏱️ 1 minute. Add vanilla and salt. Process until smooth, about ⏱️ 1 minute.
2
Make the cake: Preheat oven to 350°F. Coat a 10- or 12-cup nonstick Bundt pan with baking spray. Whisk together coffee, oil, and 3/4 cup butter in a medium bowl. Whisk together all-purpose flour, chestnut flour, cocoa powder, salt, baking powder, baking soda, and 2 cups sugar in a bowl. Add coffee mixture to flour mixture and whisk just until combined. Whisk in eggs, buttermilk, and vanilla just until combined.
large eggs, at room temperature, lightly beaten2
3
Spoon 2/3 of batter (about 4 cups) into prepared pan. Carefully spoon chocolate-chestnut spread in an even layer over the chocolate batter. Spoon remaining batter over the top, gently spreading to cover the chestnut spread.
4
Bake until a toothpick inserted in the center comes out clean, ⏱️ 50 minutes to ⏱️ 1 hour. Cool cake in pan on a wire rack ⏱️ 15 minutes. Place a wire rack in a rimmed baking sheet. Run a small knife around edges and center of pan, then turn cake out onto prepared rack. Brush warm cake all over with remaining 2 tablespoons butter, and sprinkle top and sides with remaining 1/4 cup sugar. Cool completely, about ⏱️ 2 hours.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...