An impressive chocolate chestnut bundt cake topped with chocolate ganache and candied chestnuts is the perfect finale for a Yuletide feast!
A Yuletide Feast
As the shortest day and longest night of the year approaches, we gather with friends and loved ones to celebrate Yule and welcome the winter season. Celebrated across many cultures, the Winter Solstice holds a dear place in the hearts of many. With warm candle light, garlands of evergreen, and a flaming Yule log, celebrate this Yuletide season with a lavish winter feast. Join us in raising a glass of cheer as welcome the coming of the light!
A festive bundt cake
Our Yuletide feast comes to an end with this impressive chocolate chestnut bundt cake. Sweetened chestnut purée is blended into the cake batter to create a moist and tender cake. The rich cocoa flavour is tempered with the earthy nuttiness of the chestnuts. The cake is finished with a luscious dark chocolate ganache and a crown of candied chestnuts. A slice of this chocolate chestnut cake is the perfect finish to our festive winter feast.
Ingredients
Chocolate: This cake uses chocolate in two ways. Rich cocoa powder is used in the cake batter while the ganache glaze is made with dark chocolate. I like using a 70% dark chocolate, but you could use a sweeter chocolate if you prefer.
Chestnuts: This recipe also uses chestnuts in two ways. A sweetened chestnut purée is used in the cake batter itself, while roasted chestnuts are candied for a delicious, optional topping. Roasted, peeled chestnuts can be found in most Asian or Italian markets. For the purée, I recommend using Clement Faugier brand; if using a different brand, check that it is sweetened and doesn’t have any added stabilizers or pectin which could affect the texture of the cake. Bonne Maman chestnut spread is another great option.
How to make Chocolate Chestnut Bundt Cake
Make the cake
Preheat the oven to 350°F. Separate the eggs, reserving the whites. Add the egg yolks and sugar to the bowl of a stand mixer. Beat with a paddle attachment until the egg yolks are pale yellow and thick. Add the chestnut purée and vanilla and beat until combined. Add the melted butter and beat until combined.
In a separate bowl whisk together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients alternating with the milk to the mixer, beating between each addition just until combined. Do not overmix.
In a clean bowl, beat the egg whites until stiff peaks. Gently fold the stiff egg whites into the batter in three batches. Pour the batter evenly into a lightly greased bundt pan.
Bake for 50 to 60 minutes until a skewer inserted into the middle comes out clean. Transfer to a rack and let cool for 5 minutes. Invert cake onto a serving platter and remove the pan. Allow the cake to cool to room temperature before topping with the ganache.
Make the candied chestnuts
Have a piece of parchment paper ready for the chestnuts. Melt the butter in a non-stick skillet over medium heat. Add the chopped chestnuts along with the sugar, stirring together. Cook the chestnuts, tossing the pan regularly, until the sugar melts and begins to caramelize, about 3 to 4 minutes.
Once the melted sugar has darkened into a caramel colour, transfer them to the parchment paper. Spread the chestnuts out and allow to cool.
Make the chocolate ganache
Finely chop the chocolate and transfer to a mixing bowl. Heat the cream over high heat just until it begins to boil. Immediately pour the hot cream over the chocolate. Add the vanilla and optional rum. Let the chocolate sit for 3 to 4 minutes to allow it to melt.
Whisk the chocolate and cream together until smooth and glossy. If the ganache is too runny, allow it to cool before pouring over the cake. The ganache will harden as it cools. If it hardens before you have poured it over the cake, warm it up slightly.
Serve the Chocolate Chestnut Bundt Cake
Pour the chocolate ganache evenly over the bundt cake. Top the cake with pieces of candied chestnut to garnish. Allow the ganache to set before serving and enjoy!
