2 x 18cm/7” round cake tins, 4 x mixing bowls, food processor (optional) and saucepan

Buckwheat Sponge Layers
150g FREEE Buckwheat Flour
2 tbsp cocoa
3 tsp FREEE Baking Powder
175g butter
175g caster sugar
4 eggs
1 tsp vanilla extract
2 tbsp milk
butter, for tins

Frosted Chestnuts
100g granulated sugar
2 tbsp water
150g chestnuts, cooked
25g caster sugar

White Chocolate Filling
150g white chocolate
100g chestnut purée
2 tbsp golden syrup

Chocolate Ganache and Topping
125ml double cream
3 tbsp caster sugar
200g plain chocolate
edible gold dust, optional

180°C, Fan 160°C, 350°F, Gas 4    

Buckwheat Sponge Layers

1. Pre-heat the oven.
2. Rub some butter around the inside of two 18cm/7” round cake tins or insert a cake liner.
3. Measure the flour, cocoa and baking powder into a bowl and stir to combine and sieve into another bowl.
4. Cut the butter into small cubes and put them into a mixing bowl or food processor.
5. Add the sugar and beat until smooth.
6. Break one egg into the bowl and beat until combined.
7. Break the second egg into the bowl, add a spoon of the prepared flour and beat again.
8. Repeat this with the third and fourth egg. Beat in the vanilla extract.
9. Stir in the remaining flour.
10. Add the milk and mix again.
11. Divide the mixture between the prepared tins and smooth the top.
12. Bake for 30-35 minutes.
13. Turn the cakes out onto a wire rack and leave to cool.

Frosted Chestnuts

1. Scatter the granulated sugar over the base of a saucepan and sprinkle the water evenly over the sugar.
2. Put the saucepan over a medium heat until bubbles start to appear.
3. Shake the pan, but do not stir, and leave it to simmer gently until the sugar is fully dissolved.
4. Remove the pan of clear syrup from the heat.
5. Break the cooked chestnuts into pieces adding them to the hot syrup and stirring so they are fully coated. 
6. Return the pan to the heat and simmer gently for 1 minutes, shaking the pan occasionally.
7. Using a slotted spoon, lift the chestnuts out of the saucepan into a bowl allowing any excess syrup to drain. 
8. Sprinkle the caster sugar over the chestnuts and stir gently.
9. Lift the chestnuts out of the bowl, transferring them to a plate and leave to cool completely.
10. Store in an airtight container for up to a week.

White Chocolate Filling

1. Break the white chocolate into small pieces.
2. Put the chestnut purée and syrup into a saucepan and mix together until smooth.
3. Put the pan over a medium heat and when bubbles start to appear, remove the pan from the heat.
4. Add the chocolate and leave to stand for 2 minutes.
5. Stir until smooth and stand for another 2 minutes to thicken.
6. Spread this over one cold cake layer and place the other layer on top.

Chocolate Ganache and Chestnut Topping

1. Measure the cream and sugar into the saucepan and stir over a medium heat until the sugar has melted and bubbles start to appear. 
2. Remove the pan from the heat, add the plain chocolate and stand for about 3 minutes while it melts. 
3. Gently stir everything together.
4. Allow to cool, stirring regularly, until the topping starts to thicken a little. 
5. Spread over the top and sides of the cake.
6. Press the frosted chestnuts into the chocolate ganache and leave to set.
7. Brush a little edible gold dust onto the chestnuts for decoration.