Chocolate Chestnut Cake With Hazelnuts and Chestnut Cream Glaze
Ready In: 1 hr 5 mins
Serves: 8
Ingredients
FOR THE CAKE
- 2 eggs
- 3⁄4 cup sour cream
- 3⁄4 cup sugar
- 1⁄2 cup canned sweetened chestnut puree
- 1⁄2 cup butter, softened
- 2 teaspoons vanilla
- 1⁄2 cup semi-sweet chocolate chips, melted
- 2 cups self-rising flour
- 1 teaspoon baking powder
- 1⁄2 cup chopped toasted hazelnuts
- 1⁄2 cup miniature chocolate chip
CHESTNUT CREAM GLAZE
- 1⁄2 cup sifted powdered sugar (sometimes called icing or confectioners')
- 1 tablespoon cream
- 1⁄2 teaspoon vanilla
- 2 tablespoons chopped toasted hazelnuts
- 1 tablespoon canned sweetened chestnut puree
Directions
- FOR THE CAKE: Beat together first 6 ingredients. Beat in the melted chocolate. Combine and add the remaining ingredients and beat until blended. Do not overmix.
- Spread batter into a buttered and floured 9-inch kugelhopf pan and bake in a 350°F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan for 15 minutes, and then invert and continue cooling on a rack.
- When cool, drizzle top decorative.
- FOR CHESTNUT CREAM GLAZE: Stir together sugar, cream and vanilla until blended. Stir in hazelnuts and chestnut puree until blended.
- NOTE: -- This can be baked in a 9-inch tube pan, but the kugelhopf pan is far more attractive for this cake.
- Hazelnuts can be toasted in a 350°F oven for 10 to 15 minutes or until skins have loosened. Place between kitchen towels and rub to remove skins.
- Easiest & Best! Coffee Cakes and Quick Breads.
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