200ml of unsweetened soy milk
10ml of lemon juice, or apple cider vinegar
1 x 200g pouch of Merchant Gourmet Chestnut Puree
125g of coconut oil, melted
150ml of maple syrup
225g of plain flour
2 tsp of baking powder
1 tsp of bicarbonate of soda
30g of cocoa powder
Pinch of salt
150ml of cream
100g of dark chocolate
100g of Merchant Gourmet Whole Chestnuts, roughly chopped
1-2 tbsp of demerara sugar
Step 1Preheat the oven to 180°C (160°C fan). Grease a 10in bundt cake tin.
Step 2Pour the milk into a small measuring jug and add the lemon juice. Stir once and set aside for 10-15 minutes to curdle.
Step 3Put the chestnut puree into a large mixing bowl. Add the coconut oil and maple syrup and whisk until smooth.
Step 4In a separate bowl, sieve together the flour, baking powder, bicarbonate of soda, cocoa powder and a pinch of salt, then add to the chestnut purée mix and stir. Add the milk and whisk until the batter is smooth and fully combined, then pour in.
Step 5Bake for 25 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and set aside to cool.
Step 6Once the cake has cooled, prepare the ganache. Break the chocolate up into small chunks and place in a small saucepan with the cream. Heat gently over a low heat, folding the cream and chocolate together until smooth and glossy. Do not over stir as it may separate. Set aside to cool slightly, but not set.
Step 7Toss the chopped chestnuts together with the sugar.
Step 8Pour the ganache evenly over the cake, then top with the chestnuts.