Prepare to embark on a culinary journey that will transform your ordinary dessert experience into an extraordinary sensory adventure! This Dark Chocolate Cake with Roasted Chestnut Buttercream isn't just a recipe—it's a masterpiece that marries rich, intense dark chocolate with the subtle, nutty elegance of roasted chestnuts. Imagine cutting into a velvety chocolate cake with a buttercream so smooth and sophisticated, it'll make your taste buds dance with pure delight. Whether you're looking to impress dinner guests or treat yourself to an exceptional homemade dessert, this recipe promises to elevate your baking skills and create a memorable gastronomic experience.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup roasted chestnuts, pureed
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper, ensuring sides are lightly buttered.
- In a large mixing bowl, sift together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk to combine thoroughly and create a uniform dry mixture.
- In a separate bowl, beat eggs until well blended. Add whole milk, vegetable oil, and vanilla extract. Whisk until ingredients are completely incorporated.
- Pour wet ingredients into dry ingredients. Mix with an electric mixer on medium speed for about 2 minutes until smooth and well combined.
- Carefully add boiling water to the batter, stirring gently until water is fully integrated. The batter will be thin, which is normal for a rich chocolate cake.
- Divide batter evenly between prepared cake pans. Tap pans gently on the counter to release any air bubbles.
- Bake in preheated oven for 30-35 minutes. Test doneness by inserting a toothpick into the center - it should come out clean with a few moist crumbs.
- Remove cakes from oven and let cool in pans for 10 minutes. Then turn out onto wire racks to cool completely.
- For buttercream, roast chestnuts if not already prepared. Puree chestnuts until smooth and set aside.
- In a large mixing bowl, cream softened butter until light and fluffy, about 3-4 minutes.
- Gradually add powdered sugar, mixing on low speed. Once incorporated, add chestnut puree and beat until smooth and creamy.
- Once cakes are completely cool, place first layer on serving plate. Spread a thick layer of chestnut buttercream.
- Place second cake layer on top. Cover entire cake with remaining buttercream, creating smooth or rustic finish as desired.
- Optional: Garnish with additional chopped roasted chestnuts or chocolate shavings before serving.
- Refrigerate cake for at least 30 minutes before serving to allow buttercream to set. Bring to room temperature 15 minutes before serving for best flavor and texture.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Sift dry ingredients to prevent lumps and create a more uniform cake batter.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Use high-quality cocoa powder for the most intense chocolate flavor.
- When roasting chestnuts, ensure they're completely cooled before pureeing.
- For the smoothest buttercream, gradually add powdered sugar and beat thoroughly.
- Allow the cake to cool completely before frosting to prevent buttercream from melting.
- Chill the cake before serving to help the buttercream set and make slicing easier.
- For a professional finish, use an offset spatula when applying buttercream.
- Store leftover cake in an airtight container in the refrigerator for up to 4-5 days.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 68g
Protein: 6g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 75mg
