marron layer cake

Ingredients

• Servings: 2
• 2 cups white sugar
• 4 eggs
• 1 cup vegetable oil
• 1 cup white
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 3/4 cup sweetened chestnut puree
• 4 tablespoons unsalted butter
• 4 (1 ounce) squares semi-sweet chocolate
• 3 tablespoons cream
• 1 teaspoon vanilla extract
• 3/4 cup confectioners' sugar
• 8 marrons glaces (candied chestnuts)

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch round layer cake pans.
• beat eggs and white sugar together with an electric mixer. add oil, , flour, salt, baking powder, and 1 teaspoon vanilla. beat for about 1 to 1 1/2 minutes.
• pour batter into pans and bake for about 30 to 35 minutes or until cake tests done.
• cool cakes in pans for 10 minutes. turn them out on wire rack and let cool for at least 2 to 3 hours before frosting.
• using a cake slicer or a serrated knife cut each layer in half lengthwise. arrange one layer on serving dish and spread with one third of the chestnut puree, top with second layer spread 1/3 of chestnut puree on top, top with third layer and spread remaining chestnut puree. arrange last layer on top and set cake aside.
• to make icing: melt butter and chocolate together in the top part of a double boiler. once melted remove from heat and whisk in cream, confectioners' sugar, and 1 teaspoon vanilla. pour warm chocolate icing over top of cake and garnish with whole candied chestnuts.