Marron layer cake

    4 hours 5 min

    A delicious cake with a filling of chestnut puree and dark chocolate. Makes a great birthday cake or a change from Christmas fruit cake!

    2 people made this

    Serves: 24 

    • 400g caster sugar
    • 4 eggs
    • 250ml vegetable oil
    • 250ml white wine
    • 300g plain flour
    • 1/2 teaspoon salt
    • 2 teaspoons baking powder
    • 1 teaspoon vanilla extract
    • 100g sweetened chestnut puree
    • Icing
    • 50g unsalted butter
    • 110g plain chocolate
    • 3 tablespoons cream
    • 1 teaspoon vanilla extract
    • 90g icing sugar
    • 8 marrons glac├ęs

    Prep:20min  ›  Cook:35min  ›  Extra time:3hr10min  ›  Ready in:4hr5min 

    1. Preheat oven to 180 C / Gas mark 4. Grease and flour two 23cm sandwich tins.
    2. Beat eggs and caster sugar together with an electric mixer. Add oil, wine, flour, salt, baking powder and 1 teaspoon vanilla. Beat for about 1 to 1 1/2 minutes.
    3. Pour mixture into tins and bake for about 30 to 35 minutes or until cake tests done.
    4. Cool cakes in tins for 10 minutes. Turn them out on wire rack and let cool for at least 2 to 3 hours before icing.
    5. Using a cake slicer or a serrated knife, cut each layer in half lengthways. Arrange one layer on serving dish and spread with 1/3 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.
    6. To make icing: Melt butter and chocolate together in the top part of a double boiler. Once melted remove from heat and whisk in cream, icing sugar, and 1 teaspoon vanilla. Pour warm chocolate icing over top of cake and garnish with whole candied chestnuts.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    First- a qualifier- this is a review of the yellow cake portion of the recipe only: The yellow cake recipe is simply divine. It is so easy- can make it in one bowl and by hand if you choose. I did mine in a rush, and by mistake put in baking soda instead of baking powder. I used 3/4 cup oil and 1 1/4 cup white wine (Chardonnay I had on hand). I used unbleached all purpose flour, and organic sugar (evaporated cane juice). I did not have time to slice each layer. Texture was springy, not too dense and held it's shape well when taking it out of the pan, and later, when cutting. The cake doesn't crumble so it is easy to handle. I put some fruit only strawberry spreadable fruit in between the layers, and a chocolate ganache on top and sides and for decoration. The chocolate ganache was 1 pint organic heavy cream brought barely to the boil, poured over 12 oz. semi sweet chocolate chips, melted, chilled and whipped. The flavors blended gorgeously, the wine of the yellow cake with the semi-sweetness on the ganache. A huge crowd pleaser, complex enough for discerning adults and yummy for kids too. I am sure the chestnut version is delectable- just didn't have any on hand. THANKS!  -  13 Mar 2008  (Review from Allrecipes US | Canada)