MOCHA AND CHESTNUT CREAM GATEAU

Decadence is the trend for cakes. There's no holding back. This cake has three layers of mocha chiffon cake filled with chestnut pureé and cream. The whole confection is frosted with mocha buttercream icing. Whole chestnuts and chocolate sprinkles top the cake.



Ingredients



for the cake:



1 1/4 c. plain flour

1 tbsp. cocoa powder

1/4 tsp. salt

1/2 c. sugar

4 eggs, at room temperature, separated

1/2 cup of strong espresso, cooled

1 tsp. vanilla

1/4 c. of cooking oil

1/2 tsp. cream of tartar

1/4 c. sugar



for the filling:



435 gm. tin of unsweetened chestnut pureé

1/2 c. brown sugar

1/4 c. thick cream

3 tbsps. butter, melted

1/2 tsp. vanilla

quartered cooked chestnuts (optional)



for the icing:



1 c. (1-250 gm. block) of unsalted butter

1/4 c. thick cream

1 tbsp. cocoa powder

3/4 c. evaporated milk

2 tsp. instant coffee

1 c. confectioner's sugar



Method:



Pre-heat the oven to 350° F/180° C. Line three 9" diameter cake pans. Combine the flour, cocoa powder, baking powder, salt and 1/2 c. sugar in a mixing bowl. Make a well in the center, and add in the egg yolks, espresso coffee, vanilla and oil. Mix thoroughly with a whisk until free from lumps. With an electric mixer, beat the egg whites and cream of tartar together until foamy. Add the remaining 1/4 c. of sugar and whisk until stiff but not dry. Mix a spoonful of the egg whites into the batter to slacken the mixture and make it easier to fold. Using a large metal spoon, fold in the batter into the egg whites. Divide the mixture evenly into the three baking pans. Bake for 20-30 minutes or until a cake tester comes out clean. Invert the pans into cooling racks and leave to cool.



Prepare the filling by mixing all of the ingredients and leaving to cool and thicken in the refrigerator.



For the icing, beat the butter with an electric mixer until light and fluffy. Add the cream and mix well. Combine the rest of the ingredients in a separate bowl and with the mixer running, drizzle a little bit at a time into the whipped butter, mixing until well combined after each addition.



Divide the chestnut cream into two portions and fill the cake layers. Sprinkle the quartered chestnuts, if using. Frost with the mocha butter cream icing. Decorate with whole chestnuts and chocolate sprinkles.





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