If you can find candied chestnuts, simply toss them in the cocoa with one tablespoon of brown sugar (no need to glaze them first).
Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
Recipe information
Yield
Makes 8 servings
Ingredients
Streusel:
Chestnut filling:
Cake:
Preparation
Streusel:
Step 1
Combine almond flour, sugar, all-purpose flour, and salt in a small bowl. Work in butter with your fingers until mixture holds together when pinched but is still crumbly; cover and chill.
Chestnut filling:
Step 2
Cook chestnuts, 2 tablespoons brown sugar, and 2 tablespoons water in a small skillet over medium heat, stirring constantly, until pan is almost dry and chestnuts are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 tablespoon brown sugar.Cook chestnuts, 2 tablespoons brown sugar, and 2 tablespoons water in a small skillet over medium heat, stirring constantly, until pan is almost dry and chestnuts are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 tablespoon brown sugar.
Cake:
Step 3
Preheat oven to 350°. Butter pan and line bottom with a round of parchment paper; butter parchment and flour pan. Whisk baking powder, baking soda, salt, and 2 cups flour in a medium bowl.
Step 4
Using an electric mixer on high speed, beat sugar and 1/2 cup butter until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions. Beat in sour cream and vanilla. Mix in dry ingredients. Scrape half of batter into prepared pan. Sprinkle chestnut filling over; top with remaining batter, then streusel.
Step 5
Place pan on a rimmed baking sheet and bake cake until top is golden brown and a cake tester inserted into the center comes out clean, 45–55 minutes. Transfer pan to a wire rack and let cake cool before unmolding.
