Chestnut and chocolate cake with raspberries

Chestnut and chocolate cake with raspberries

By
From
So French So Sweet
Serves
12

Chestnut cream is one of the most popular flavours for French people. I hope you will love it as much as we do.

Ingredients

Quantity Ingredient
250g caster sugar
8 large eggs
250g plain flour
2 tablespoons dutch cocoa powder
100g butter, just melted
100g raspberry jam
400g can sweetened chestnut cream
250ml cream, whipped until firm
1/2 quantity see method for ingredients
300g raspberries

Method

  1. Preheat the oven to 180°C. Butter and flour a 25 cm round cake tin.
  2. Using electric beaters, beat the sugar and eggs in a large bowl until the mixture forms a thick ribbon.
  3. Sift the flour with the cocoa, then add to the egg mixture all at once and, using a large metal spoon or rubber spatula, fold it into the mixture, gently but quickly. Stir in the melted butter.
  4. Pour the mixture into the prepared tin and smooth the top. Bake for 30–40 minutes or until the cake springs back when lightly touched in the centre. Set aside for a few minutes before gently turning out onto a wire rack to cool.
  5. Cut the sponge into three layers. Thinly spread the bottom two layers with raspberry jam.
  6. Fold the chestnut cream into the whipped cream, then spread over the jam. Stack the sponge layers, placing the plain one on top. Ice the top with the chocolate ganache and decorate with the raspberries.
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