Rich Chocolate and Chestnut Cake
Ingredients
- 1 x 180g pouch of Merchant Gourmet Whole Chestnuts
- 200g plain flour
- 60g cacao powder
- 1 tsp baking powder
- 1/2 tsp salt
- 120g molasses
- 175g dark chocolate
- 100ml olive oil
- 200ml almond milk
- 1 tsp vanilla extract
- 3 large eggs
Chocolate ganache
- 2 x 200g pouches of Merchant Gourmet Chestnut Puree
- 2 tbsp cacao powder
- 1 tbsp stevia powder
- 1 tsp vanilla extract
Preparation
Begin by pre-heating the oven to 180C degrees.
Using a large mixing bowl, pour in the flour, cacao powder, baking powder, salt and molasses and stir to combine.
Separate the egg yolks and egg whites and whisk the egg whites until they are nice and fluffy.
Pour the egg yolks over the dry ingredients along with 75g of the dark chocolate, olive oil, almond milk and vanilla extract; stir to mix the wet and dry ingredients together.
Pour in the egg whites and gently fold them into the cake batter with a wooden spoon.
Pour the cake batter into a greased round cake tin and bake in the oven for 35-40 minutes.
Prepare the chocolate ganache by placing all the ganache ingredients into a food processor and pulse until well combined.
Melt the leftover dark chocolate in a bowl over hot water. Once melted, add the chestnuts, coat them in chocolate, remove and place on a tray lined with greaseproof paper.
After the cake has baked, ice the top and sides with the chocolate ganache and top with the chocolate-coated chestnuts.
Slice the cake and enjoy.