A high altitude chocolate chestnut cake, made with fluffy and moist chocolate cake, and frosted with buttercream that’s swirled with creamy and nutty chestnut paste. This is a simple, one layer chocolate cake recipe that’s perfect for the holidays with the beautiful swirls of chestnut cream frosting on top.
You might also love these brown butter chestnut crumb bars, hazelnut shortbread cookies, and European hot chocolate.
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What is Chestnut Paste?
Chestnut paste, chestnut spread, chestnut cream or creme de marrons is a creamy, sweetened chestnut puree, commonly used in French households. I talk a bit about this ingredient, as well as various uses for it in my post on brown butter chestnut crumb bars. You can buy cans of chestnut spread on Amazon.
In my chocolate chestnut cake recipe I’m sharing today, I used some of the chestnut spread directly in the chocolate cake batter, as well as swirled into the buttercream. The nutty flavor and creamy texture perfectly complements the richness of the chocolate.
Why You’ll Love This Recipe
Just One Layer. I love an easy, one-layer cake recipe, and this smaller chocolate cake is based on my popular high altitude chocolate cake. It’s incredibly soft, moist and fluffy, and just so good.
Nutty and Chocolatey. The combination of rich, dark chocolate and nutty chestnut spread is really wonderful.
Perfect Holiday Flavors. Chestnuts aren’t commonly used throughout the year in baking, but they are very Christmasy. So if you’re looking for a simple Christmas cake that’s completely delicious, this chocolate chestnut cake needs to be on your holiday baking list.
High Altitude Tested. I develop all of the recipes on my site for Denver’s altitude of 5,280 feet.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Cake
- All-Purpose Flour. Adds structure to the cake.
- Granulated Sugar. Adds sweetness and moisture.
- Cocoa Powder. Gives chocolate cake its chocolate flavor and rich color.
- Espresso Powder. A small amount of espresso powder enhances the flavor of the cocoa powder, without making the cake taste like coffee.
- Baking Powder + Baking Soda. Leavens the cake so it rises.
- Coarse Kosher Salt. Balances the sweetness.
- Whole Milk + Sour Cream. Moisture, fat, flavor and acidity.
- Vegetable Oil. Moisture.
- Eggs. Add structure.
- Chestnut Spread. A couple tablespoons of chestnut spread mixed into the cake batter adds more moisture and a hint of nutty flavor.
- Vanilla Extract. Complements the flavor of the chocolate.
Buttercream
- Unsalted Butter. Adds richness, fat and flavor.
- Powdered Sugar. Sweetens and thickens the buttercream.
- Meringue Powder. Improves the texture and stabilizes the buttercream.
- Coarse Kosher Salt. Balances the sweetness.
- Vanilla Extract. Complements the flavor of the chocolate.
- Chestnut Spread. The flavor of the chestnut spread really shines in the buttercream, and looks so beautiful swirled right on top of the frosting.
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray a 9-inch square baking dish with nonstick baking spray.
- In a bowl, sift together the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder and salt, then whisk until well distributed.
- In a separate bowl, whisk together the milk, sour cream, oil, eggs, chestnut paste and vanilla extract until smooth. Add the dry ingredients to the wet ingredients, and whisk just until combined.
- Pour the batter into the prepared pan, and bake for about 30 minutes, until a cake tester or toothpick inserted in the center comes out clean.
- Set the pan on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before frosting.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for one minute until smooth.
- Add the powdered sugar, meringue powder and salt, mixing on low until combined. Add the vanilla extract and 4 tablespoons of the chestnut spread. Increase the speed to medium and whip for 4-5 minutes until light and fluffy, stopping to scrape the bowl down several times.
- Spread the buttercream onto the cooled cake. Dollop the remaining 2 tablespoons of the chestnut spread onto the frosting, and lightly swirl it in with an offset spatula, leaving visible streaks in the frosting.
- Cut into 9 squares for large servings or 16 squares for small servings.
Recipe Variations
- 6-Inch Layer Cake. Bake the cake batter in two 6-inch cake pans.
- 8-Inch Layer Cake. Double the recipe for both cake and buttercream, and bake the cake in two or three 8-inch cake pans.
- Sheet Cake. Double the recipe for both cake and buttercream, and bake the cake in a 9×13 inch pan.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.
Frequently Asked Questions
How should I store the leftover cake?
Store the cake in an airtight container at room temperature, and it will stay moist and fresh for up to 3 days.
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Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Chocolate Chestnut Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
Cake
- 1 cup all-purpose flour, fluffed, spooned and leveled
- ¾ cup + 2 tbsp granulated sugar
- 6 tbsp unsweetened Dutch-processed cocoa powder
- 1 tbsp instant espresso powder
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup whole milk, room temperature
- ½ cup sour cream, room temperature
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 tbsp chestnut spread/paste
- 1 ½ tsp vanilla extract
Buttercream
- ¾ cup unsalted butter, softened to room temperature
- 1 ½ cups powdered sugar
- ½ tbsp meringue powder, optional
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp vanilla extract
- 6 tbsp chestnut spread/paste, divided
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray a 9-inch square baking dish with nonstick baking spray.
- In a bowl, sift together the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder and salt, then whisk until well distributed.
- In a separate bowl, whisk together the milk, sour cream, oil, eggs, chestnut paste and vanilla extract until smooth. Add the dry ingredients to the wet ingredients, and whisk just until combined.
- Pour the batter into the prepared pan, and bake for about 30 minutes, until a cake tester or toothpick inserted in the center comes out clean.
- Set the pan on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before frosting.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for one minute until smooth.
- Add the powdered sugar, meringue powder and salt, mixing on low until combined. Add the vanilla extract and 4 tablespoons of the chestnut spread. Increase the speed to medium and whip for 4-5 minutes until light and fluffy, stopping to scrape the bowl down several times.
- Spread the buttercream onto the cooled cake. Dollop the remaining 2 tablespoons of the chestnut spread onto the frosting, and lightly swirl it in with an offset spatula, leaving visible streaks in the frosting.
- Cut into 9 squares for large servings or 16 squares for small servings.
I do want to try some of these, especially this one! I am wondering if the only thing I need to do for regular altitude baking is to change the time, or?? I’m at 2400 feet altitude. Thanks
Elaine, have you checked out my FAQs? I have lots of info about this topic:
https://curlygirlkitchen.com/baking-faqs/