Gino D'Acampo's Chestnut and Chocolate Cake

Method

Grease a 22cm-23cm cake tin with the oil (using a loose-based cake tin will make your life easier) and preheat the oven to 180C/160C fan/gas 4.

Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl. Add the sugar, salt, vanilla extract, chestnut purée and eggs. Pour in the milk and mix until well combined. Lastly, mix in the coffee.

Pour the mixture into the cake tin and bake in the middle of the oven for about 45 minutes. To check the cake is cooked, insert a skewer at the centre: it should come out clean.

Leave the cake to rest for 5 minutes before turning out on to a large serving plate. Dust the top with cocoa powder and cut into 16 wedges before serving

Ingredients

Cold Strong Coffee Preferably Espresso 230ml
Eggs 2
Skimmed Milk 230ml
Chestnut Puree 260g
Vanilla Extract 2 Tsp
Pinch Of Salt
Bicarbonate Of Soda 2 Tsp
Caster Sugar 230g
Baking Powder 1 Tsp
Good-quality Cocoa Powder Plus Extra For Dusting 120g
Plain Flour 250g
Vegetable Oil For Greasing 1 Tbsp

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Accompaniment

Origin Pinot Grigio Organic