Coffee and Chestnut Cake

Coffee and Chestnut Cake

  • Preparation 30 min
  • Cooking 30 min
  • Cooling 2 h
  • Servings 1
  • Makes 9 to 12 servings

This cozy coffee-based cake with a creamy chestnut frosting will be your new favourite cold-weather dessert.

  • Végétarien
  • Sans noix

Categories

Ingredients

  • Gâteau

    • 4 tsp instant espresso powder (see note), plus more for serving
    • 6 tbsp (90 ml) hot water
    • 1/4 cup (60 ml) plain yogurt
    • 1 1/4 cups (190 g) unbleached all-purpose flour
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 cup (115 g) unsalted butter, softened
    • 3/4 cup (160 g) sugar
    • 2 eggs
  • Topping

    • 3/4 cup (180 ml) 35% cream
    • 1 tbsp sugar
    • 1/4 vanilla bean, split lengthwise and seeds scraped
    • 1 can (250 g) chestnut cream

Preparation

  • Cake

  • Topping

Note from Ricardo

The instant espresso powder can be replaced with 6 tbsp (90 ml) of brewed espresso. In this case, omit the espresso powder and hot water.

Personal Note

To help you with this recipe

RICARDO Non-Stick Square Pan

RICARDO Non-Stick Square Pan

17.99 $

This non-stick square pan is the ideal size for baking granola bars, date squares or sugar fudge. Its durable non-stick coating and slightly rounded corners ensure even cooking as well as easy unmoulding and cleaning.

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