Chocolate & Chestnut Dessert Cake

Preheat the oven to 350 degrees F. Butter two 9-inch springform or round cake pans and line with parchment or waxed (greaseproof) paper.

FOR THE CAKE:
Beat together the sugar and eggs to combine. Add the oil, wine, flour, baking powder, and salt and beat for 1 minutes, or until smooth. Pour the mixture into the prepared pans and bake for 30 minutes, or until a skewer inserted in the middle of each cake comes out clean. Allow the cakes to cool slightly in the pans before turning out onto a wire rack to cool completely.

FOR THE CHESTNUT FILLING:
Combine all of the ingredients in the bowl of a food processor and process until smooth. Spread a layer of chestnut filling on top of each cake.

FOR THE GANACHE:
Melt the chocolate in a double boiler, then stir in the butter. Remove from the heat and cool or refrigerate to thicken slightly. If a thicker consistency is desired, whisk gently until pale and thick, 2-3 minutes.

Spread a layer of ganache over the top of the chestnut filling on the first layer. Top with the second layer and repeat the process.

Serve the cake cut in wedges.