Recipe Details
Ingredients
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baking spray
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1cup60% cacao bittersweet chocolate morsels (such as Ghirardelli®)
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¾cuphot brewed coffee
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4largeeggs, at room temperature
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¾cupcanola oil
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¾cupsour cream, at room temperature
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1teaspoonvanilla extract
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2 ⅓cupsall-purpose flour
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2cupsgranulated sugar
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¼cupunsweetened cocoa powder
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1teaspoonkosher salt
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1tablespoonbaking soda
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½teaspoonbaking powder
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1cupfinely chopped roasted chestnuts
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1cuppowdered sugar
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¾cupsalted butter, softened
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2(3.5 ounce) canschestnut spread
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8ouncesbittersweet chocolate, chopped
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1 ¼cupsheavy whipping cream
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2tablespoonslight corn syrup
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spray 3 (9-inch) round cake pans with baking spray.
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Combine chocolate morsels and hot coffee in a medium bowl; let stand for 2 minutes and then stir until chocolate is melted, 1 to 2 minutes. Whisk in eggs, oil, sour cream, and vanilla until smooth.
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Whisk together flour, sugar, cocoa powder, salt, baking soda, and baking powder in a large bowl. Stir in egg mixture. Fold in chopped chestnuts. Divide batter evenly between prepared pans (about 2 cups per pan).
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Bake in the preheated oven until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Let cool in pans about 10 minutes. Invert onto a wire rack and let cool completely, about 1 hour. Trim cooled cakes flat, if necessary.
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Beat powdered sugar, butter, and chestnut puree in a large bowl with an electric mixer on medium-high speed until filling is creamy, about 2 minutes.
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Place 1 cake layer on a cardboard round cut to the same size as cake. Spread half of the filling onto the cake layer, spreading just slightly past the edge of the layer (about 1 cup). Repeat with a second cake layer and remaining filling. Top with final cake layer. Smooth excess frosting flush with the sides of the cake. Refrigerate cake until chilled, about 20 minutes.
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Place chocolate in a 4-cup glass measuring cup with a spout for the glaze; set aside. Bring cream and corn syrup to a low simmer in a small saucepan over medium-low, stirring occasionally. Pour cream mixture over chocolate, and let stand 2 minutes. Stir glaze with a spatula until completely smooth. Let stand at room temperature, stirring occasionally, until cooled to 100 to 105 degrees F (37 to 40 degrees C), 4 to 10 minutes. Glaze should be pourable and fluid.
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Remove chilled cake from the refrigerator, and place on a wire rack or inverted bowl inside a rimmed baking sheet. Quickly pour glaze over top of cake, allowing glaze to flow down the sides, making sure cake is completely covered. A spoon can be used to scoop up and reuse glaze to drizzle and coat sides. Let stand for 1 minute, allowing excess glaze to drip off the sides. Run an offset spatula around bottom edge of cake to remove any drips. Chill cake until glaze is set, about 1 hour.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories889 | |
% Daily Value * | |
Total Fat 52g |
66% |
Saturated Fat 24g |
119% |
Cholesterol 134mg |
45% |
Sodium 601mg |
26% |
Total Carbohydrate 103g |
37% |
Dietary Fiber 5g |
16% |
Protein 9g |
18% |
Potassium 269mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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