Marron Layer Cake1 Reviews
“A delectable combination of chestnuts, chocolate, and yellow layer cake that makes a great birthday surprise!” - by Norae
Original recipe yields 2 - 9 inch round cake pans
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round layer cake pans.
- 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 to 1 1/2 minutes.
- Pour batter into pans and bake for about 30 to 35 minutes or until cake tests done.
- Cool cakes in pans for 10 minutes. Turn them out on wire rack and let cool for at least 2 to 3 hours before frosting.
- 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.
- 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, confectioners' sugar, and 1 teaspoon vanilla. Pour warm chocolate icing over top of cake and garnish with whole candied chestnuts.
Amount Per Serving (24 total)
- 285 cal
- 14.3 g
- 35.5 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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 m..." See moreine 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!"
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