Chocolate Chestnut Cake

A simple and delicious chestnut cake using chestnut purée, with chocolate chips for a bit of extra indulgence. The perfect balance between sweet and savory, this cake is sure to please even the most discerning of taste buds.

Servings Prep Time Cook time
6-8 30 Minutes 1 hour



  1. Preheat the oven to 350°F
  2. We'll make the chestnut purée 1st. In a small saucepan, place water, milk, and chestnuts. Bring to a simmer until the chestnuts are very soft (10-15 min).
  3. Using a strainer, separate your chestnuts and make sure you keep the water.
  4. Then toss the chestnuts in a blender with the chestnut water and blend until smooth, sweeten to your like and set aside.
  5. Grease a small Bundt pan (should hold 4 cups) with melted butter, and dust thoroughly with flour. Shake the pan over the kitchen sink to remove the excess flour.
  6. Now the whisk the egg whites until you get stiff peaks to form.
  7. Then in a different bowl, beat together the egg yolks, chestnut purée, and butter until you have a smooth mixture.
  8. Fold the flour, baking powder and salt through.
  9. Making sure not too much air is lost, gently fold through the egg whites, parting into thirds and folding one at a time, through the cake batter.
  10. Finally, and again gently, fold through the chocolate chips.
  11. Place the batter into the prepared Bundt pan. Leave 1 inch of space from the rim of the cake pan.
  12. Now Bake for 40-50 minutes, you can check its readiness by poking the cake with a skewer, if it comes out clean you’re good to go!
  13. Once cake is done baking, leave to cool before carefully separating it from the pan and leave to cool to room temperature on a wire rack.
  14. The last step is to Dust with powdered sugar to your liking and serve! Enjoy this delicious cake!