Marron Layer Cake

SUBMITTED BY: Norae

"A delectable combination of chestnuts, chocolate, and yellow layer cake that makes a great birthday surprise!"

RECIPE RATING:

Read Reviews (1)

Review/Rate This Recipe

Original recipe yield 2 - 9 inch round cake pans

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 cups white sugar
4 eggs
1 cup vegetable oil
1 cup white wine
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla extract
3/4 cup sweetened chestnut puree
4 tablespoons unsalted butter
4 (1 ounce) squares semi-sweet chocolate
3 tablespoons cream
1 teaspoon vanilla extract
3/4 cup confectioners' sugar
8 marrons glaces (candied chestnuts)

DIRECTIONS

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.

ADVERTISE WITH US

REVIEWS

Reviewed on Mar. 14, 2008 by Yumyum

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Yumyum
Mar. 14, 2008

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!

Was this review helpful? [ YES ]
0 users found this review helpful

First- a qualifier- this is a review of the yellow cake portion of the recipe only: The yellow... MORE

ADVERTISE WITH US

User Name	Password

Remember me? Forgot password?

Top Related Articles

Related Collections

Free Membership

Favorite Products

Marron Layer Cake

SERVINGS

INGREDIENTS (Nutrition)

DIRECTIONS

REVIEWS