CHESTNUT CAKE w/CHOCOLATE GANACHE

By BobD

Ingredients

• For the Cake:
• 2 cups sugar
• 4 eggs
• 1 cup light olive oil or sunflower oil
• 1 cup dry white wine
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• For the Chesnut Filling:
• 14 ounce canned chestnuts, drained
• 1/4 cup packed brown sugar
• 2/3 cup heavy cream
• For the Ganache:
• 6 ounce semisweet chocolate
• 3/4 cup unsalted butter

Details

Adapted from cooking.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

Butter two 9-inch springform or round cake pans and line with parchment or waxed (greaseproof) paper.

FOR THE 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.

FOR THE 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.

FOR THE 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, 2-3 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.