Whipped Cream-Covered Chocolate Chestnut Cake
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This cake shows how you can create a dramatic effect by using more than one kind of filling in each layer. A ring of stabilized whipped cream is piped around the edges of each of the cake layers and filled the inside of the layers with chestnut filling. When the cake is sliced, the two fillings are visible on the sides. While not an issue here, this method is also useful if you have a somewhat runny filling that needs to firm up in the cake-it is held in place by the ring of stiffer mixture. The cake is decorated with tubes of stabilized whipped cream and chopped chocolate or chocolate meringue logs.
ingredients
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serves: 1
2 inches round chocolate sponge cakes 9 by 1 1/2
1 1/2 cups simple syrup, flavored with coffee, bourbon, rum, or Cognac (optional)
6 cups stabilized whipped cream
3 cups chestnut cream cake filling
4 ounces bittersweet chocolate, chopped, or enough chocolate meringue logs to cover the sides of the cake (optional)
Nutrition Facts
Whipped Cream-Covered Chocolate Chestnut Cake
Servings Per Recipe: 1
Amount per Serving
Calories: 6964
- Total Fat: 181.9 g
- Saturated Fat: 85.5 g
- Trans Fat: 0 g
- Cholesterol: 2865.5 mg
- Sodium: 4786.1 mg
- Total Carbs: 1204 g
- Dietary Fiber: 2.2 g
- Sugars: 179 g
- Protein: 139.4 g
preparation
1. Have ready a 9-inch cake ring or a 9-inch springform pan. If using a cake ring, cut out a cardboard round to fit inside the cake ring, line the ring with plastic wrap, and press in the cardboard. If using a springform pan, take out the bottom, line the empty ring with plastic, and put the bottom back in so the plastic covers the sides on the inside but is on the outside on the bottom. Using a serrated knife, cut each of the cake layers in half crosswise, for a total of 4 layers. Reserve one of the bottom halves for the top of the cake. The smooth surface will make it easier to spread the buttercream.
2. Place the first cake layer on the bottom of the ring or pan and brush with the simple syrup. Fit a pastry bag with a 1/2-inch plain tip, fill with the whipped cream, and pipe a ring of whipped cream around the perimeter of the cake.
3. Spread about 1 cup of the chestnut filling over the layer within the boundaries made by the whipped cream.
4. Continue stacking and layering the cake in this way until you have 3 layers, each with a ring of whipped cream and covered with filling.
5. Use the reserved cake bottom, upside down, for the top of the cake. Make sure there is no chestnut mixture on the sides of the cake.
6. To take the cake out of a cake ring, wrap a hot, wet towel around the cake ring for 30 seconds and then push the cake up through the ring. Smooth the edges with a metal spatula dipped in hot water and wiped dry. For a cake in a springform pan, release the ring and lift off. Spread a thin layer of whipped cream over and around the cake.
7. Fit the pastry bag with a 3/4-inch plain tip, fill the bag with the remaining whipped cream, and pipe strips across the top of the cake.
8. Smooth the ends with a spatula.
9. To decorate the cake with chopped chocolate, hold the chocolate in one hand and the cake in the other and press the edge of the cake against the chocolate.
10. To decorate the cake with meringue logs, break the logs into pieces ranging from 1/2 inch to 2 inches longer than the cake is high-this creates a more attractive effect than if the logs are all the same size-and press the logs against the sides of the cake. For a professional touch, wrap the cake with a satin ribbon.
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