chestnut and chocolate cake

I love this time of the year; the leaves change colors, the air is crisp and clear, the early morning mists, followed by plenty of sunshine in the afternoon. The smell of autumn and the wonderful aroma of roasted chestnuts wafting through the air. Enjoy this moist and nice chestnut & chocolate cake with a cup of coffee or tea for warming up after an autumn walk.

Preparation for a 22 cm bundt mould

Preheat the oven to 180° C and lightly grease and flour the bundt mould.

  • 80 g butter
  • 125 g confectioners sugar
  • 3 egg yolks
  • 3 egg whites
  • 180 g chestnut puree
  • 125 g ground almonds
  • 90 g dark chocolate
  • 1 1/2 tablespoon Kirsch
  • about 1 teaspoon cocoa powder

In a bowl whisk the butter, the confectioners sugar and the egg yolk until fluffy.

Add the chestnut puree and the almonds the butter – egg mixture.

In a saucepan over medium-low heat, melt the chocolate, stirring constantly, until the chocolate is fully melted.

Add the melted chocolate and the Kirsch to the batter and gently beat until combined and set aside.

In a bowl beat the egg whites until stiff.

Mix a third of the egg white into the batter and combine them well. Fold the rest of the egg white into the mixture and mix gently, until combined.

Pour the batter in the bundt mould and bake the cake for about 50 minutes and a toothpick, inserted in the center of the cake, comes out clean,

Transfer the cake to a wire rack and let cool completely.

Sprinkle the cake with cocoa powder and serve it with some whipped cream.

Happy baking!



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Bridget's Bakery Blog

45 thoughts on “chestnut and chocolate cake”

  1. This cake looks wonderful! I have never eaten a chestnut before. It is not something you see or hear about in Arizona. I don’t know if the stores even carry them here. I will have to find out. I have always been curious about them, though, and would love to try them some day.


    1. Hi Shari, thank you so much for stopping by, I’m glad you liked the cake and hope you get the chance to try some chestnuts and look forward to hear from you, how you liked them…. Warm regards, Bridget


  2. Yum! This looks delicious, what an elegant way to enjoy fall flavors. Last year in Italy, my host mother sometimes make cakes with cocoa powder and chestnut flour. I loved them! Such a pleasantly sweet and nutty flavor 🙂


  3. Hello Bridget! Danny here 🙂 I’m writing from Hong Kong. Guess I’ll be here for quite a while. I’ve just settled down with my wifi finally up and running. I am currently working for Fox International Channels. Their regional headquarters over here. It’s so great to comment on your post again. Fall is not quite the same here as compared to Switzerland. There are no autumn leaves and certainly with the absence of crisp clear air due to the high pollution. But overall it’s a good life experience for me to live in another city apart from Singapore. I can’t tell you how much I love chestnuts be it roasted or boiled. Unfortunately the quality here is not great as with ingredients that I often use for my dishes but i’ll continue to search for better ones. I’ve shipped my oven here as well but due to my new job, it will take some time for me to really start cooking and baking again. And when I do, I want to try this awesome cake that you have created. Sorry for the long comment. Hope all is well on your side too. 🙂


    1. Hey Danny, I’m so glad to hear from you and thank you so much for taking the time to stop by! I hope you will settle down well in the new place and with your new job and look forward to your coming posts! Take care, warm regards, Bridget


  4. This is really TOO MUCH!!!! Now you decided to kill me! I want that cake!!!! plus I love the chesnut puree!!!! My grandmother used to prepare it with liquors..vanilla and brown sugar (we call it “Crema di Marroni”…So many rememberances about it!!! Thank you, Bridget! Mmmmm…..:)
    ps Your pictures are getting better, and better and…better!!! Soooo nice!! And your attention at the details is also…remarkable…::) !!!!


  5. Your photos and cakes look lovely! Do you make your own chestnut purée? I can only find regular chestnuts here…maybe you would have some tips about the best way to go about it? 🙂


    1. Hi Laila, thank you so much for your kind words. Acctualy, I bought the chestnut puree, here in Switzerland they sell very good and tasty puree in the shops. For selfmade chestnut puree try out this recipe:
      500 g chestnuts
      4 dl milk
      1 vanilla pod, scraped
      90 g confectionar sugar

      Shell chestnuts by making an “X” incision in the bottom round of each nut.
      Place the chestnuts on a baking tray and roast the chestnuts at 220° C for 20 to 25 minutes.
      Peel the chestnuts.
      In a heatproof pan on medium heat place the chestnuts, the milk and the vanilla pod and heat to simmering.
      Simmer until all liquid has evaporated and chestnuts are tender for about 40 minutes.
      Remove the vanilla pod and with the immersion blender make a puree and add the confectioners sugar.

      Let me know how it worked and how you liked it.
      Happy baking and warm regards, Bridget


  6. I love how beautifully you present your sweet treats. Just a suggestion, you might like to tag this recipe as “gluten free” as there is no wheat flour in it and gluten free bakers know to make sure the icing sugar and cocoa are gluten free.


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