Cake: Preheat oven to 180 degrees C. Grease and flour two 23cm round cake tins.
Beat eggs and white sugar together with an electric mixer. Add oil, wine, flour, salt, baking powder and vanilla. Beat for about 1 to 1 1/2 minutes.
Pour batter into cake tins and bake for about 30 to 35 minutes or until cakes tests done.
Cool cakes in their tins for 10 minutes. Turn them out on wire racks and let cool for at least 2 to 3 hours before icing.
Chocolate Icing: Melt butter and chocolate together in the top part of a double boiler. Once melted remove from heat and whisk in cream, icing sugar and vanilla.
To Assemble: Using a cake slicer or a serrated knife cut each cake layer in half lengthwise.
Arrange one layer on serving dish and spread with one third of the marzipan, top with second layer, spread 1/3 of chestnut puree on top, top with third layer and spread remaining chestnut puree. Arrange last layer on top.
Pour the warm chocolate icing over top of cake and garnish with whole candied chestnuts.