Mont Blanc Chestnut Cake

by Layla suzette
Mont Blanc Chestnut Cake

How to make Mont Blanc Cake. Mont Blanc (Monte Bianco in italian) is the most delicious chestnut dessert ever and it’s perfect for Christmas! I’ve made a revisitiation of the traditional Italian and French recipe and turned it into a cake. The ingredients are the same: chestnuts, cocoa, whipped cream and Marron Glacés, but I’ve added chocolate sponge cake. In the traditional recipe you start from scratch cooking raw chestnuts, but I’ve made a more easy method, so I used Sweetened Chestnut Spread (also known as Chestnut Jam).

Mont Blanc Chestnut Cake

Mont Blanc Chestnut Cake

Rating: 5.0/5
( 1 voted )


Chocolate Sponge Cakes:

  • 3 large Eggs, room temperature
  • 80 g (1/3 cup) Caster Sugar
  • 60 g (1/2 cup) All Purpose Flour
  • 15 g (2 tablespoons) Cornstarch
  • 20 g (3 tablespoons) Unsweetened Cocoa Powder
  • ½ teaspoon (2,5 g) Baking Powder
  • 12 g (1 tablespoon) Water
  • 25 g (2 tablespoons) Vegetable Oil (Sunflower Seed Oil or other flavorless oil)


  • 60g + 40 g Sweetened Chestnut Spread (also known as Chestnut Jam or Confiture de Marrons)
  • 500 ml (2 cups) Whipping Cream, chilled (be left 100 g of it for the Mont Blanc Cream)
  • 8 g (1 tablespoons) Powdered Sugar
  • Marron Glacés, broken into pieces

Mont Blanc Cream:

  • 380 g (13,5 oz) Sweetened Chestnut Spread (also known as Chestnut Jam or Confiture de Marrons)
  • 100 g (1/2 cup) Unsalted Butter, softened at room temperature
  • 60 g Chocolate Sponge Cake break into fine crumbs
  • 15 g (2 tablespoons) Unsweetened Cocoa Powder
  • 100 g Whipped Cream (from the filling leftover)


  • Powdered Sugar
  • Marron Glacés
  • Mint leaves


Chocolate Sponge Cakes:

  1. Prepare two 20 cm-8 inch cake pans: grease with flavorless oil, sprinkle the sides with sweetened cocoa powder, line the bottom with parchment paper and grase the parchment paper with some flavorless oil.
  2. In a medium size bowl mix together Flour, Cornstarch, Cocoa and Baking Powder.
  3. In a large bowl mix the Eggs with Sugar for a long time, until pale and creamy.
  4. In the egg mix add Oil, Water and mix just until incorporate (don’t overmix).
  5. Sift the Flour mix into the Eggs mix and gently fold with a spatula.
  6. Evenly divide the cake batter in the two prepared pans.
  7. Bake in preheated oven at 170°C - 340°F for about 15 minutes or until a toothpick comes out clean.
  8. Let cool down at room temperature.
  9. From one cake, cut out a 13,5 cm - 5,5 inch layer. You’ll get two cake layers: 20 cm (8 inch) and 13,5 cm (5,5 inch).
  10. Use your fingers to break the leftover cake into fine crumbs and set aside.


  1. In a large chilled bowl, whip Whipping Cream until stiff peaks.
  2. Gently incorporate Powdered Sugar with a spatula.
  3. Set aside in refrigerator until prepare Mont Blanc Cream.

Mont Blanc Cream:

  1. Mix together softened Butter and Chestnut Spread with a spatula until creamy and well combined.
  2. Add Cake Crumbs, Cocoa Powder and mix until combined.
  3. Incorporate 100 g of Whipped Cream from the filling.
  4. Refrigerate until assemble the cake.


  1. Place 20 cm cake layer on the serving plate.
  2. Spread the top with about 60 g of Chestnut Spread.
  3. Top with whipped cream.
  4. Place 13,5 cm cake layer on top inthe center.
  5. Spread with about 40 g of Chestnut Spread.
  6. Top with whipped cream and place whipped cream on the sides of the smaller cake layer.
  7. Place some broken Marron Glacés on top.
  8. Cover with whipped cream and give a mountain shape.
  9. Using a multi-hole potato masher or a multi-hole piping tip, place Mont Blanc Cream on top and cover all Whipped Cream.
  10. Refrigerate for at least 1 hour.
  11. Topping with powdered sugar, 3 marron glacès and mint leaves (or canided violet if you can find it).
    You can store it in refrigerator for about 3-4 days.
    Remove from the fridge about 15 minutes before serving.


if you use Chestnut Paste (unsweetened) you have to add sugar in Mont Blanc cream and you could cut out Cocoa powder because paste is thicker than spread).

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