Looking for the best Christmas cake recipes? Chestnut Chocolate Mousse Cake……. Chocolate and a rich chestnut filling make a lovely pair in this delicious cake.
Author: Nectaria
Servings: 8-10 people
INGREDIENTS
For the cake
350 gr./ 12.35 oz. sugar
250 gr./ 8.82 oz. all-purpose Flour
2 tablespoons cornstarch
70 gr./ 2.45 oz. Dutch-process cocoa
2 teaspoons baking powder
3 teaspoons instant coffee powder
½ teaspoon baking soda
½ teaspoon salt
4 large eggs
150 gr./ 5.29 oz. vegetable oil
1 tablespoon vanilla extract
140 gr./ 4.9 oz. water
140 gr./ 4.9 oz. fresh milk
For the chestnut mousse
200 gr./ 7.05 oz. chestnut puree (ready to use)
50 gr./ 1.76 oz. powdered sugar
50 gr./ 1.76 oz. hot heavy cream
350 gr./ 12.35 oz. heavy cream
For the chestnut cream
200 gr./ 7.05 οζ. chestnut puree (ready to use)
50 gr./ 1.76 oz. powdered sugar
50 gr./ 1.76 oz. hot heavy cream
2 tablespoons white rum
75 gr./2.65 oz. milk chocolate, melted
For the chocolate frosting
200 gr./ 7.05 oz. milk chocolate
200 gr./7.05 oz. semi-sweet chocolate
200 gr./ 7.05 oz. heavy cream
400 gr. / 14.11 oz. heavy cream
For the decoration (optional)
Chocolate flake
Maroon glace
Chocolate covered chestnuts
INSTRUCTIONS
To make the cake
Preheat the oven to 175C°-350°F.
Lightly grease and flour (or grease, then line with parchment, then grease again) two 20 cm x 5 cm, 8″ x 2″ round cake pans.
Mix together water, milk and coffee. Whisk together the rest of the dry ingredients.
Add the eggs, vegetable oil, vanilla, and milk mixture, to dry ingredients and beat until smooth. Pour the batter into the prepared pans.
Bake the cakes for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pan for 15 minutes then turn it over and let fall out of the pan, to cool completely on a rack.
Divide the cooled cakes in half horizontally, to make four layers. Set aside.
To make the chestnut mousse
Using a hand mixer or a stand mixer fitted with a whisk attachment; whip the cold heavy cream into stiff peaks at medium-high speed, about 4-5 minutes. Set aside.
Using a hand mixer or a stand mixer fitted with a whisk attachment; whip the chestnut puree, hot heavy cream, and powdered sugar at medium-high speed until smooth.
Carefully mix together whipped heavy cream and chestnut mixture. Set aside.
To make the chestnut cream
Using a hand mixer or a stand mixer fitted with a whisk attachment; whip the chestnut puree, white rum, hot heavy cream and powdered sugar medium-high speed until smooth. Add melted milk chocolate and whip on medium-high speed for about one minute. Set aside.
To make the chocolate frosting
Using a hand mixer or a stand mixer fitted with a whisk attachment; whip the 400 gr. of cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Set aside.
Melt chocolates and 200 gr. of heavy cream in a medium-size, heat proof bowl; set over a saucepan of barely simmering water, when melted, remove from the heat and allow to cool for few minutes.
Carefully fold melted chocolate mixture with whipped cream. Store in refrigerator until you need it.
To assemble the cake
Use an 20 cm./ 8’’ inches adjustable cake mousse mold and place the first layer of the cake inside, spread with 1/3 of chestnut cream, continue with 1/3 of chestnut mousse and top with second layer of cake. Repeat with the remaining two layers. Top with the final cake layer. Cover and freeze the cake for at least 8 hours or overnight.
To frost the cake
Unmold the frozen cake and spread the frosting with a spatula over the top and the sides of the cake. Decorate with chocolate flakes, maroon glace, chocolate covered chestnuts, or as you prefer.