Chocolate & Chestnut Dessert Cake

• 2 cups sugar
• 6 ounces chocolate (semi-sweet)
• 23 cup cream heavy
• 1/4 cup brown sugar packed
• 14 ounces chestnuts drained
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 1/2 cups flour, all-purpose
• 1 cup white wine dry
• 1 cup olive oil light
• 4 x eggs
• 3/4 cup butter, unsalted

1. Preheat the oven to 350F (180C).
2. Butter two 9-inch springform or round cake pans and line with parchment or waxed (greaseproof) paper.
3. CAKE:Beat together the sugar and eggs to combine.
4. Add the oil, wine, flour, baking powder, and salt and beat for 1 minutes, or until smooth.
5. Pour the mixture into the prepared pans and bake for 30 minutes, or until a skewer inserted in the middle of each cake comes out clean.
6. Allow the cakes to cool slightly in the pans before turning out onto a wire rack to cool completely.
7. CHESTNUT FILLING:Combine all of the ingredients in the bowl of a food processor and process until smooth.
8. Spread a layer of chestnut filling on top of each cake.
9. GANACHE:Melt the chocolate in a double boiler, then stir in the butter.
10. Remove from the heat and cool or refrigerate to thicken slightly.
11. If a thicker consistency is desired, whisk gently until pale and thick, 2 to 3 minutes.
12. Spread a layer of ganache over the top of the chestnut filling on the first layer.
13. Top with the second layer and repeat the process.
14. Serve the cake cut in wedges.

sugar, chocolate, cream heavy, brown sugar, chestnuts, salt, baking powder, flour, white wine, olive oil, eggs, butter

Taken from recipeland.com/recipe/v/chocolate-amp-chestnut-dessert--47913 (may not work)