Marron layer cake

    Marron layer cake


    1 person made this

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

    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 glacés

    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.

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