Coffee Choc Cake with Chestnut Cream & Lavender

Attention all, chestnut season is HERE*. Happy happy joy joy happy happy joy joy.

Roasted over hot coals, raw or puréed, chestnuts are one of my favourite things in the WORLD.

So for the love, I have concocted a cake in honour of the chestnut. It has chocolate and coffee too. It's not possible to go wrong.


175g self-raising flour
30g cocoa
200g unsalted butter
185g muscovado sugar, plus an extra 1/4 cup
350ml strong black coffee
2 eggs, beaten
250g chestnut purée
3 tbsp marscapone
a few sprigs of fresh lavender

Preheat oven to 180C (gas mark 4).

Sift flour and cocoa into a large bowl and set aside.

Heat butter, 185g of the sugar and the coffee in a medium saucepan until butter has melted and sugar has dissolved.

Allow to cool slightly, then mix in beaten eggs.

Fold the wet ingredients through the dry ingredients until combined.

Pour mix into a buttered and floured cake tin and bake for approx. 30 minutes or until a skewer comes out relatively clean but still with a little goo on it (you want a fudgey consistency to the cake once it cools).

Rest for 10 minutes before turning onto a wire rack to cool completely.

While the cake cools, whip the chestnut purée, 1/4 cup sugar and marscapone until smooth. Spread it all over the cake nice and thick.

Pinch the buds off the lavender and sprinkle over the icing.

It is done. Enjoy.

*Chestnut season in Australia runs from March to July.


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