Chestnut Cake with Chocolate Chips

4.3 from 6 reviews

A simple and delicious chestnut cake using sweetened chestnut purée, with the addition of chocolate chips for extra indulgence.



  1. Preheat the oven to 180°C (350°F) (without fan).
  2. Grease a small bundt pan with non-stick baking spray, and then dust generously with flour. Tap the pan over the kitchen sink to remove the excess flour. (Note: I used a bundt pan with 1 litre / 4 cup capacity).
  3. Whisk the eggwhites until stiff peaks form.
  4. In a separate bowl, beat together the egg yolks, sweetened chestnut purée, and butter until you have a smooth mixture.
  5. Fold through the flour, baking powder and salt.
  6. Gently fold through the eggwhites, one third at a time at a time, through the cake batter. Take care not to lose too much air.
  7. Once all of the eggwhites have been added to the cake batter, gently fold through the chocolate chips.
  8. Pour the batter into the prepared cake pan. Make sure there is at least 2 cm/1 inch space from the rim of the cake pan.
  9. Bake for 40-50 minutes, or until a skewer inserted in the middle comes out clean.
  10. Leave the the cake to cool on a wire rack for about 15 minutes before gently unmoulding the cake from the pan.
  11. Leave the cake to cool completely on a wire rack.
  12. Dust with icing sugar (powdered sugar) before serving.

Kitchen Notes

For most plain cakes, I like to use a fancy cake pan to make them more special. Here, I used a small bundt pan with 1 litre (4 cup) capacity. If you don’t have a bundt pan, you could, of course, bake the cake in a 21 cm (9 inch) round cake pan. The cake might take less time to cook in a normal round cake pan as it is not as deep as a bundt pan, so start checking with a skewer after 35 minutes or so.

If you can’t find sweetened chestnut purée near you, you could try to make some yourself, provided that you can find pre-cooked chestnuts (whether frozen, canned or in vacuum-sealed packs). My recipe for Mont Blanc Pavlova contains instructions on how to make your own sweetened chestnut purée.

This recipe has been adapted from Mimi Thorisson.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.