
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

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