Ingredients for chocolate cake:
4 nos. eggs
120 gm. sugar
100 gm. cake flour
20 gm. cocoa powder
a pinch of salt
60 gm. cornoil
chestnut filling:
100 gm. canned chestnut puree
80 gm. non-dairy whipping cream
a little rum
Decoration:
1 chocolate transfer
100 gm. melted chocolate
some boiled chestnuts
Method:
(1) For cake: whisk eggs and sugar till thick.
(2) Fold in flour, cocoa powder and cornoil and then pour into a 7" round cake tin.
(3) Bake at 175C for about 35 mins.
(4) Remove cake from oven, leave to cool on a wire rack and then slice into 3 slices.
(5) For filling: stir chestnut puree with whipping cream and rum and sandwich the 3 layers of chocolate sponge cake together, leaving some chestnut filling for the top layer.
(6) For top layer, use a grass nozzle to pipe the chestnut on top. Chill for a while.
(7) Cut the transfer sheet according to the height of the cake. Melt some chocolate and pour over the transfer then lift it up and stick to the side of the creamed cake. Leave it in the fridge for the chocolate to harden and then tear out the transfer sheet.
(8) Place some chestnuts on top of the piped chestnut filling and then sieve some icing sugar on top.
(9) Slice and serve chilled.
16 comments:
hi, can i know where did you get the chestnut puree from ?
Hi dardar6374
You can buy chestnut puree from Sun Lik at 33, Seah Street (next to Raffles hotel).
rgds
Hi did you create the choc wall surrounding the cake? I saw there's pattern on the choc. How did you get the pattern on the choc?
Btw what is choc transfer? Where can I buy it? Thanks
Hi wendy,
choc transfer is a piece of chocolate patterns on a piece of plastic whereby youn pour chocolate on it, let it set and then tear out the plastic and then you cut to whatever pattern you want to decorate the cake. You can buy from Sun Lik. Just ask for chocolate transfer sheet.
rgds
hi, can I know how to slice cake into slices? Using normal knife? Will it be even? Will it cause the cake to crumble? Thanks!
Hi claire,
to slice cakes, use serrated knife like Victorinox serrated knife or any serrated knife. It won't crumble unless your cake is overbaked.
rgds
Hi Yochana,
can i use 9" square tin and double your receipe? how long do i need to bake my cake.
rgds
hi bian bian,
yes you can use 9" sq. tray. Baking time roughly 45 mins. but then again you need to see what is the height of your cake. The higher the cake, the longer it takes to cook.
rgds
hi, i really admire your baking and thank you for sharing your recipes. can i use plain flour instead of cake flour?
Hi Jenny,
both can be used.
rgds
HI Aunty Yochana,
can i order a cake from you? pls email me at sue_0811@hotmail.com..
i'm thinking of the chestnut cake cuz my bf really wanna try it n it's his bday soon....
Hi Aunty Yochana！
I have been browsing your blog for quite some time. This is the first cake I ever bakes, and I simply love the taste of the mousse!
However, my cake was unsuccessful. It's too hard to be edible. I was so disappointed by the results. I used plain flour instead of cake flour, is the texture different due to the different flour used?
I await your reply! :)
Wendy
Hi Wendy
nothing to do with the flour tho. I think it's the technique that caused it to be hard. You have to practice and redo again.
rgds
Hi Aunty Yochana!
Wow. I'm so happy that you replied! Hahaz! Thanks for replying =)
Btw, I'm going to try baking again tomorrow for a group of friends. Hope I'll be able to succeed this time round!
Regards,
Wendy
Hi Aunty Yochana,
Sorry for bothering you. I just baked the cake. It's cooling now.
I failed again. I tried to whisk the egg longer this time to get foams, but when I place the flour mixture, it flattens and turns liquidy. I added baking powder to let it rise in the baking. It did rise, but the surface was unbalance. :(
Aunt Yochana, can you guide me on the error I made?
Wendy
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