Chocolate and Chestnut Cream Cake

How would you feel if your birthday was during Lent and you could not have a Birthday Cake?  Unfortunately this is something I had to face many times as apart from my birthday, my daughter’s birthday is a few days before mine and my son’s is exactly a month after mine, so in all three cases it happens that when the Easter is late in May or early in April, at least two of us have our birthday during Lent.

This is my entry for the Click Event, created by Bee and Jai, of Jugalbandi.

Unfortunately during all these years when the childrens” birthday was during Lent I always bought them a cake of course , even if some of us would not eat any, but when it was during the last week of Easter then we would wait and celebrate on Easter day.

During this past year I have been experimenting a lot and made a lot of new recipes, so I hope others fasting or Vegans can now enjoy a real Birthday Cake.

The pseudo sponge cake was the easy part, so was the ganache and the caramelized walnuts.  Actually about the walnuts this was not exactly what I intended to do but I realized that later that when putting the caramel on the parchment paper I should have turned all the walnuts so that the rounded side should be facing up.  The difficult part was to make the filling.  I was debating whether to use gelatine or corn starch.  Gelatine is not considered vegan although in Greek fasting for some strange reason we do eat jelly.  I decided to go with the corn starch.  My first idea was to make the cream as I did with water, less sugar and to mix in the rose cordial I’ve used in Mahalebi.  I think that would have made a nice filling as well but as I wanted to use some chestnuts I had bought, I already boiled them, this time only in water and I wanted to use them and I rejected the idea to mix both of them together.  When I pureed the chestnuts, they had a terrific taste but were a bit sour so to balance this I made the cream much sweeter than I would do that usually

Verdict:  Just perfect.  The cream was still a bit sour,  but this combination with the chocolate is so good and the crunchy caramel on top makes it irresistible.

Chocolate and Chestnut Cake – Recipe by Ivy

Preparation time: 1 hour – 30 minutes

Baking time: 45 minutes

Serves: 12

Ingredients:

For cake:

3

Cups

Self rising flour

6

Tbsps

Cocoa

1 ½

Cups

Sugar

1

Tbsp

Orange zest

¼

Tsp

salt

1

Tsp

Baking soda

1

Tsp

Baking powder

1

Tsp

Vanilla essence

10

Tbsp

Sunflower oil

2

Tbsp

Cider vinegar

1

Cup

Orange juice

½

Cup

Water

For chestnuts

500

Grams

Boiled chestnuts

½

Cup

Pomegranate molasses

½

Cup

Raspberry syrup

For caramel

14

halves

Walnuts

4

Tbsp

Sugar

1

Tbsp

Water

1

Tbsp

Lemon juice

For cream

1

Cup

water

3

Tbsp

Corn flour

5

Tbsp

sugar

1

Tsp

Vanilla essence

For ganache

1

Bar

125 grams couverture chocolate

1

Tbsp

Margarine

2

Tbsp

Pomegranate molasses

For decoration

½

bar

60 grams couverture shavings

Directions For Cake

1.

Preheat oven a 180 degrees C.

2.

Put the fluids (oil, vinegar, orange juice, water and vanilla essence) in a bowl and mix.

3.

In another bowl put the flour, sugar, cocoa, baking powder, baking soda, salt and orange rind.

4.

Mix the flour mixture and start adding the fluid and mixing until the batter is ready.

5.

Line a 26 cm spring form tin with parchment paper and brush with oil.

6.

Bake until a toothpick inserted in the middle comes out clean, about 45 minutes.

Directions For Chestnuts

1.

Add chestnuts and syrups and bring to a boil

2.

Reduce heat and simmer for 10 minutes.

3.

Puree the mixture with a fork and set aside.

Directions For Caramel

1.

In a non stick frying pan add the sugar, lemon and water and mix with a spatula.

2.

When the mixture starts changing colour to a light caramel, add the walnuts and stir until the mixture turns darker.

3.

Remove caramel on a parchment paper and set aside and allow cooling before cutting.

4.

Try and cut the caramel and separate from the walnuts.

5.

Cut into smaller piece by folding the parchment paper and pounding with a heavy object.

Directions For the Cream

1.

In a saucepan combine the water, sugar, corn flour and vanilla and keep mixing until the cream sets.

2.

Mix in the pureed chestnuts and mix with a hand mixer to make the cream fluffy.

Putting the cake together

1.

Allow the cake to cool and reverse cake in a platter.

2.

With a sharp knife separate it into two pieces.

3.

Remove the top part and place again the spring form.

4.

Add the cream while it is still hot, add the other cake on top and set aside to cool.

Directions For the Ganache

1.

In a bain Marie put the chocolate and mix until it melts.

2.

Add the margarine and mix and then add the syrup.

3.

Pour on top of the cake, while the ganache is still hot.

4.

Allow to cool and decorate the cake with the chocolate shavings and the walnuts.

I am sending this recipe to my BloggerAid Best Friend Forever, Poornima, of Taste Treats, who is hosting the event For the Love of Chocolate.

If you liked this recipe you may also like:

Vegan Chocolate Pomegranate Cupcakes

Orange Roulade

Print Friendly
Share

Tags: , , , ,

Χωρίς σχόλια on Chocolate and Chestnut Cream Cake

  1. [...] Chocolate and Chestnut Cream Cake [...]

  2. Ο/Η Happy Cook λέει:

    Wow ivy that is a beautiful and so so yummy delicous cake, wish i had ahuge slice.

  3. Ο/Η Angela from spinachtiger λέει:

    Ivy, what a lovely recipe and HAPPY BIRTHDAY.

  4. Ο/Η Simona λέει:

    With such a great cake, the birthday is even happier.

  5. Ο/Η Joan Nova λέει:

    Chocolate and chestnuts is a winning combination. Looks delicious. Happy birthday to the whole family!

  6. Ο/Η Reeni λέει:

    You did a great job on it! It looks beautiful and delicious! Happy Birthday!!

  7. Ο/Η girlichef λέει:

    Ivy..thank u so much! I’m so happy to be a part of BloggerAid & a big fan of ur site :)

  8. Ο/Η Soma λέει:

    So pretty! I have never baked with chestnuts. I love that CLICK! Ivy…

  9. Ο/Η Peter G λέει:

    Happy B’day! A wonderful and creative cake Ivy, especially during this Lent period.

  10. Ο/Η Maria λέει:

    Ivy, I know how you feel. My birthday is almost always during Megali Evdomada … except for this year as it is right after Easter. My mom would always make a simple Halva but this is a beautiful alternative! I guess there is more that one can do than you would actually imagine with Lenten restrictions.

  11. Ο/Η MsGourmet λέει:

    Once again Happy Birthday Ivy!

  12. Ο/Η Ivy
    Twitter:
    λέει:

    Thank you very much everybody for your wishes here and at Facebook. xoxoxo

  13. Ο/Η sunita λέει:

    What a beautiful cake! Happy birthday dear Ivy :-)

  14. Ο/Η Núria λέει:

    Happy Birthday to you all Ivy! Please don’t be mad at me for not visiting lately… Your cake is stunning and all the info so well detailed! Thanks so much darling :D

  15. Ο/Η Peter λέει:

    Xponia Polla, Ivy! You’re creativity abounds here and I adore the photo with the wood and chestnuts. I’m sure the cake was enjoyed by all.

  16. Ο/Η giz λέει:

    I’m amazed!!! What a gorgeous cake. I’ve never cooked anything with chestnuts before – never even knew how to prepare them.
    Many many happy returns.

  17. Ο/Η Poornima λέει:

    Very Happy Birthday to all of you…Thats a gorgeous cake, u’ve got to send this for my event too, I would love to have it. Have sent you a msg on bloggeraid.

  18. Ο/Η Bellini Valli λέει:

    This cake sounds amazing. Your family is lucky they have someone who is so creative.

  19. Ο/Η Bobby λέει:

    Yumm!! Chocolate cake, you know I love it. Looks sooo good :)

  20. Ο/Η maryann λέει:

    I would love a slice of this! :)

  21. [...] @ Bee – Jugalbandi (Host) none @ Austin Agrodolce Chestnut Vegan Birthday Cake @ kopiaste Strawberry in Spring @ A Merrier World Spring in Bloom!!!!!! @ Deepak Rao Roses Are Red….. @ [...]

  22. [...] Vegan Chocolate and Chestnut Cream Cake [...]

  23. [...] Chocolate and Chestnut Cream Cake (Vegan) [...]

Σχολιάστε

CommentLuv badge

This blog uses premium CommentLuv which allows you to put your keywords with your name if you have had 3 approved comments. Use your real name and then @ your keywords (maximum of 3)

© 2007 - 2014 - All Rights Reserved. All recipes, text and photographs on this site are the original creations and property of the author. Do not post or publish anything from this site without full credit and a direct link to the original post. E-mail me using the contact page with any requests or questions.