Rich Chocolate-Chestnut Cake Is an Absolute Show-Stopper

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!

Yields: 12 servings

Prep Time: 25 mins

Total Time: 3 hours 30 mins

Ingredients

For the chocolate-chestnut spread:

• 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

For the cake:

• 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

Directions

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.

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.

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