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
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.