Chocolate Chestnut Cake With Hazelnuts and Chestnut Cream Glaze

• FOR THE CAKE
• eggs↗2
• sour cream↗3⁄4 cup
• sugar↗3⁄4 cup
• canned sweetened chestnut puree1⁄2 cup
• butter, softened↗1⁄2 cup
• vanilla↗2 teaspoons
• semi-sweet chocolate chips, melted↗1⁄2 cup
• self-rising flour2 cups
• baking powder↗1 teaspoon
• chopped toasted hazelnuts1⁄2 cup
• miniature chocolate chip↗1⁄2 cup
• CHESTNUT CREAM GLAZE
• sifted powdered sugar (sometimes called icing or confectioners')1⁄2 cup
• cream↗1 tablespoon
• teaspoon vanilla↗1⁄2
• tablespoons chopped toasted hazelnuts2
• tablespoon canned sweetened chestnut puree1

Step-by-step instructions

1. 1

   FOR THE CAKE: Beat together first 6 ingredients. Beat in the melted chocolate. Combine and add the remaining ingredients and beat until blended. Do not overmix.

2. 2

   Spread batter into a buttered and floured 9-inch kugelhopf pan and bake in a 350°F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan for 15 minutes, and then invert and continue cooling on a rack.

3. 3

   When cool, drizzle top decorative.

4. 4

   FOR CHESTNUT CREAM GLAZE: Stir together sugar, cream and vanilla until blended. Stir in hazelnuts and chestnut puree until blended.

5. 5

   NOTE: -- This can be baked in a 9-inch tube pan, but the kugelhopf pan is far more attractive for this cake.

6. 6

   Hazelnuts can be toasted in a 350°F oven for 10 to 15 minutes or until skins have loosened. Place between kitchen towels and rub to remove skins.

7. 7

   Easiest & Best! Coffee Cakes and Quick Breads.