Chocolate-Chestnut Cake

Name: Chocolate-Chestnut Cake
Prep time: 25 min
Total time: 3 h 30 min
Yield: 12 serving(s)
Ingredients: 3 oz. white chocolate, chopped; 1 (5.2-ounce) package whole peeled and roasted chestnuts; 1/2 c. heavy cream; 1/2 tsp. pure vanilla extract; 1/4 tsp. kosher salt; Baking spray with flour; 1 c. brewed coffee; 1/4 c. canola oil; 3/4 c. (1 1/2 sticks), plus 2 tablespoons unsalted butter, melted, divided; 1 1/4 c. all-purpose flour, spooned and leveled; 3/4 c. chestnut flour, spooned and leveled; 3/4 c. unsweetened cocoa powder; 1 tsp. kosher salt; 3/4 tsp. baking powder; 1/4 tsp. baking soda; 2 1/4 c. sugar, divided; 2 large eggs, at room temperature, lightly beaten; 1/2 c. buttermilk, at room temperature; 2 tsp. pure vanilla extract

This delicious winter bundt is perfect for snacking—or for a food gift!

By Torie CoxPublished: Nov 23, 2024

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a large, round bundt cake sits on a white serving plate atop a wooden cake stand

Becky Luigart-Stayner

Yields:

12 serving(s)

Prep Time:

25 mins

Total Time:

3 hrs 30 mins

This rich cake is so good, it's hard to stop eating! With a sugar-crusted crunchy exterior, a super-moist chestnut-flour crumb, and a creamy, sweet layer of chestnut puree inside, it's absolutely heaven!

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Ingredients

For the chocolate-chestnut spread:

3 oz. white chocolate, chopped
1 (5.2-ounce) package whole peeled and roasted chestnuts
1/2 cup heavy cream
1/2 tsp. pure vanilla extract
1/4 tsp. kosher salt

For the cake:

Baking spray with flour
1 cup brewed coffee
1/4 cup canola oil
3/4 cup (1 1/2 sticks), plus 2 tablespoons unsalted butter, melted, divided
1 1/4 cups all-purpose flour, spooned and leveled
3/4 cup chestnut flour, spooned and leveled
3/4 cup unsweetened cocoa powder
1 tsp. kosher salt
3/4 tsp. baking powder
1/4 tsp. baking soda
2 1/4 cups sugar, divided
2 large eggs, at room temperature, lightly beaten
1/2 cup buttermilk, at room temperature
2 tsp. pure vanilla extract

Directions

1. Step 1Make 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. Step 2Make 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.
3. Step 3Spoon 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. Step 4Bake 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.