Chocolate Chestnut Cake

Chestnut and Chocolate Cake topped with Fresh Chestnuts, surrounded by autumnal decorations.

Filled with chestnuts, cocoa and the darkest of dark chocolate, this rich and indulgent chocolate chestnut cake is a grown up treat. A thin slice with a tiny cup of the best Espresso, or a generous glass of claret, is a perfect pick me up.

Course Baked Goods, Cake

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings

Calories 254kcal

Author Chris Mosler | Thinly Spread

Ingredients

325 g self raising flour
50 g cocoa powder
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
100 g 85% cocoa dark chocolate
180 g cooked, vacuum packed chestnuts roughly chopped
150 g vegan butter or margarine
150 g soft light brown sugar
100 ml maple syrup
200 ml soya milk
2 tsp cider vinegar
1 tsp vanilla extract

UK Measurements - US Measurements

Instructions

Preheat oven to 180C/350F.
Grease and line a 23cm/9 inch loose bottomed cake tin.
Melt chocolate, sugar, vegan butter, vanilla and maple syrup together, slowly over a gentle heat until sugar has dissolved.
Add roughly chopped chestnuts and cook gently for five minutes.
Leave the mixture to cool for about 15 minutes until it is just warm.
Combine cider vinegar with soya milk and leave it to stand for a few minutes until curds form.
Sift the self raising flour, cocoa powder, baking powder, bicarbonate of soda and salt into a large mixing bowl. Make a well in the centre.
Pour in the cooled melted chestnut mixture and stir well to combine.
Spoon it all into the prepared cake tin and bake in the preheated oven for 25 - 30 minutes or until browned on top and a skewer inserted comes out clean.
Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition