Sweet Chestnut Layer Cake

Difficulty:
Preparation Time: 1 hour + cooling time
Yield: 24 servings

2 cups white sugar

4 eggs

1 cup vegetable oil

1 cup white wine

2½ cups all-purpose flour

½ teaspoon salt

2 teaspoons baking powder

1 teaspoon vanilla extract

¾ cup sweetened chestnut puree

4 tablespoons unsalted butter

4 1-ounce squares semi-sweet chocolate

3 tablespoons cream

1 teaspoon vanilla extract

¾ cup confectioners sugar

8 candied chestnuts (marrons glaces)

1. Preheat oven to 350 degrees. Grease and flour two 9-inch round layer cake pans.

2. Beat eggs and white sugar together with an electric mixer. Add oil, wine, flour, salt, baking powder, and 1 teaspoon vanilla. Beat for about 1-1½ minutes.

3. Pour batter into pans and bake for about 30 minutes or until cake tests done.

4. Cool cakes in pans for 10 minutes. Turn them out on wire rack and let cool for at least 2-3 hours before frosting.

5. Using a cake slicer or a serrated knife cut each layer in half lengthwise. Arrange one layer on serving dish and spread with one third of the chestnut puree, top with second layer spread 1/3 of chestnut puree on top, top with third layer and spread remaining chestnut puree. Arrange last layer on top and set cake aside.

Icing: Melt butter and chocolate together in the top part of a double boiler. Once melted remove from heat and whisk in cream, confectioners sugar, and 1 teaspoon vanilla. Pour warm chocolate icing over top of cake and garnish with whole candied chestnuts.