For cake: Preheat oven to 350°F Butter and flour 9x2-inch round metal baking pan. Line bottom of pan with parchment paper.
Put chestnut spread in small bowl. Mix in 3 tablespoons sugar, 2 teaspoons vanilla extract and 2 teaspoons cinnamon. Set aside.
Sift flour, baking powder, and salt into medium bowl.
Using electric mixer, beat butter in large bowl until fluffy. Beat in 1 cup brown sugar, then egg yolks and vanilla extract. Beat in chestnut spread mixture, then milk. Mixture will look a bit grainy.
Sift dry ingredients over the mixture and gently mix together by hand.
Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add remaining 1/4 cup brown sugar and beat until stiff but not dry. Fold egg whites into batter in 3 additions.
Transfer batter to prepared pan. Bake cake until golden and tester inserted into center comes out clean, about 50 to 60 minutes. Cut around cake to loosen. Cool cake completely in pan on rack.
For Chestnut Cream: Melt chocolate over simmering water or in microwave. Set aside to cool. Place one cup unsweetened chestnut spread in bowl of food processor (mini bowl is fine). Pulse a few times to loosen. Add powdered sugar, vanilla extract and process to combine well. Add melted chocolate and process to combine well.
In large bowl of electric mixer (preferably chilled) whip the cream on high until until very soft peaks form. Add the chocolate chestnut mixture and beat until stiff peaks form.
For Dark Chocolate Ganache: Place the semisweet chocolate in a 3-quart stainless steel bowl. Heat the heavy cream and the butter in a saucepan over medium high heat. Bring to a boil. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Add the vanilla, the coffee, the liquor and the salt. Stir until smooth. This may take a few minutes as the cream absorbs the chocolate. Once well combined, set aside to cool. If desired, set aside and chill about 1 1/2 cups ganache to pipe onto finished cake.
For Chestnut Brandy Syrup: Mix all ingredients in a small bowl until sugar dissolves.
Assemble the cake: Take the cake out of the pan and remove parchment. Split into three even layers. Arrange one of the cake layers in a 9-inch springform pan. Brush with the chestnut brandy syrup. Evenly spread half the filling over the cake and top with the second layer. (It's best to use an offset spatula to spread the filling). Brush layer with the with syrup. Remove ring from springform pan and coat sides and top with room temperature ganache. You will have some ganache left over which you can use for something else like chocolate truffles. Decorate with whole chestnuts, colored sugar and chopped chestnuts. If piping chilled ganache, place it in a pastry bag and pipe a decorative design onto cake.
Cut cake with a serrated knife, wiping the blade clean after each slice.
NOTES:.
1) If you can find sweetened chestnut cream with vanilla use one cup in cake instead of sweetening it as indicated.
2) If you can't find chestnut cream you can make your own with jarred chestnuts, or roast your own.
3) If you can't find chestnut liquor, use brandy, rum, or spiced rum.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2091.07 Kcal (8755 kJ)
Calories from fat	1004.55 Kcal
		% Daily Value*
Total Fat	111.62g	172%
Cholesterol	318.05mg	106%
Sodium	1008.04mg	42%
Potassium	2088.32mg	44%
Total Carbs	269.13g	90%
Sugars	163.65g	655%
Dietary Fiber	15.94g	64%
Protein	22.12g	44%
Vitamin C	40.2mg	67%
Vitamin A	0.4mg	14%
Iron	10mg	56%
Calcium	344.8mg	34%

Amount Per 100 g
Calories	372.74 Kcal (1561 kJ)
Calories from fat	179.06 Kcal
		% Daily Value*
Total Fat	19.9g	172%
Cholesterol	56.69mg	106%
Sodium	179.69mg	42%
Potassium	372.25mg	44%
Total Carbs	47.97g	90%
Sugars	29.17g	655%
Dietary Fiber	2.84g	64%
Protein	3.94g	44%
Vitamin C	7.2mg	67%
Vitamin A	0.1mg	14%
Iron	1.8mg	56%
Calcium	61.5mg	34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Double-Chocolate Layer Cake

All-purpose flour, plus more and 19 more..
Chocolate Cupcakes from the Devil

All-purpose flour, Sugar, Cocoa powder , high-fat and 9 more..
Apple Pie Slice

Flour, Butter or 1/2 cup margarine, Salt, Sugar and 14 more..
Dark Chocolate Caramel Cake With Gold Dusted Chest...

Caramel ganache and 28 more..
Almond Praline Cake With Mascarpone Frosting and Chocolate Bark

Heavy whipping cream, Dark brown sugar and 17 more..
Bûche de Noël

Cake flour, Baking powder, Salt, Eggs, separated, Sugar and 6 more..
Black-And-White Cupcakes

Whipping cream, Light corn syrup and 14 more..
Spiced Eggnog Pound Cake

Butter, softened, Granulated sugar, Eggs, Cake flour and 12 more..
Caramel Cake With Caramel Cream Cheese Frosting

Cake flour, Baking powder, Salt, Granulated sugar and 16 more..
Raspberry Brandy Pecan Cake

Butter, Sugar, Brown sugar, Eggs, Cake flour and 11 more..
Cassata Cake

Cake flour, Baking powder, Salt, Eggs, Cold water and 15 more..