MOCHA AND CHESTNUT CREAM GATEAU

A cake is for celebrations. The mere sight of a cake brings on the celebratory mood. Everyone cheers up when they see something to forward to at the end of the meal.

Decadence is the trend for cakes. There's no holding back. This cake combines mocha chiffon cake layers, chestnut cream and rich mocha buttercream icing to make an indulgent dessert. The combination of flavours to results to a cake is the perfect finale to a special meal.

Ingredients for the cake:

1 1/4 c. plain flour
1 tbsp. cocoa powder
1 1/2 tsp. baking 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

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.


Ingredients for the chestnut cream 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
1/2 c. quartered cooked chestnuts (optional)

Prepare the filling by mixing all of the ingredients, except for the quartered cooked chestnuts. refrigerate for at least an hour.

Ingredients for the mocha buttercream 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

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.

To assemble:

You will need 8 whole peeled cooked chestnuts and grated chocolate or sprinkles for decoration.

Lay one of the sponge layers on a serving plate. Tuck four strips of greaseproof paper under the cake to surround it and protect the plate from mess.

Top the first cake layer with half of the chestnut cream filling. Sprinkle the quartered chestnuts, if using. Top with another cake layer and spread with the rest of the buttercream. Sprinkle the quartered chestnuts and top with the last cake layer. 

Frost with  a thin layer of the mocha butter cream icing on the top and sides as a crumb coat. Use the rest to frost the whole cake decoratively.

Decorate with whole chestnuts and chocolate sprinkles.

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