Apple & Chestnut Layer Cake (12 servings) – Layered Cake with Chocolate Glaze

Apple & Chestnut Layer Cake is a classic, home-style layered dessert that combines delicate sponge layers with aromatic apple compote and a creamy filling made from edible chestnut purée. The cake is finished with an intense cocoa-chocolate glaze. It’s perfect for holidays, family gatherings, and an elegant afternoon treat. It tastes best after chilling overnight, when the flavors settle and the layers become stable and easy to slice.

Ingredients (12 servings)

Layers

• 1 package ready-made sponge cake layers (5 layers)

• 250 g Maroni Arany edible chestnut purée

• 100 g butter (softened)

• 2–3 tbsp milk (warm, to adjust consistency)

• 1 kg apples

• 50 g sugar

• lemon juice, to taste

Chocolate Glaze

• 4 tbsp sugar

• 120 g Dutch-process cocoa powder

• 20 g butter

• 4 tbsp water

Instructions

1) Chestnut Cream

Place the Maroni Arany edible chestnut purée in a bowl. Add softened butter and mix (or beat briefly) until smooth. Add warm milk one tablespoon at a time—only as much as needed to get a spreadable consistency. The cream should be thick yet easy to spread, so it won’t squeeze out between layers.

2) Apple Compote

Wash, peel, and slice the apples (thin slices or small cubes). Sprinkle with lemon juice, add sugar, and cook over low heat until the apples soften and turn into a thick compote. Let it cool completely. If the apples release a lot of juice, simmer a bit longer uncovered to thicken.

3) Assemble the Cake

Prepare a cake stand or sturdy board. If you have a cake ring, use it for neat, even sides.

Layer in this order:

1. Layer 1: spread with cooled apple compote.

2. Layer 2: spread with chestnut cream.

3. Layer 3: spread with apple compote.

4. Layer 4: spread with chestnut cream.

5. Layer 5: leave plain on top for the glaze.

4) Make the Chocolate Glaze

In a saucepan, mix sugar, cocoa powder, and water until well combined. Heat over low heat, stirring constantly, until the sugar fully dissolves and the mixture is smooth. Add butter and stir until glossy and perfectly smooth. Pour the warm glaze over the top of the cake and spread evenly. Let it cool, then refrigerate.

Chilling & Slicing

This cake is best sliced the next day. Overnight chilling allows the sponge layers to soften, the chestnut cream and apple compote to meld together, and the glaze to set with the right texture. Use a long sharp knife; wipe it with hot water and dry it before each cut for clean slices.

Serving Suggestions

The cake is delicious on its own, but you can elevate the presentation by serving each slice with a spoonful of whipped cream, a scoop of vanilla ice cream, or thin apple slices. A light dusting of cocoa or cinnamon on the plate also works beautifully.

Why Edible Chestnuts Pair So Well with Apples

Edible chestnut purée has natural sweetness and a subtle, slightly nutty aroma that balances the tartness of apples. Combined with cocoa and chocolate glaze, it creates an elegant, refined flavor profile—while still being simple to make at home.