Coffee and Chestnut Cake
This cozy coffee-based cake with a creamy chestnut frosting will be your new favourite cold-weather dessert.
Ingredients
- 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
- 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
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square baking pan and line the bottom with a sheet of parchment paper, letting the paper hang over two sides (see note).
- In a bowl, dissolve the espresso powder in the water. Let cool for 5 minutes. Add the yogurt and mix well.
- In another bowl, combine the flour, baking powder, baking soda and salt.
- In a third bowl, cream the butter and sugar with an electric mixer until light and fluffy. Whisk in the eggs, one at a time, until smooth. Add the dry ingredients alternating with the yogurt mixture. Pour into the prepared pan.
- Bake for 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack, about 2 hours.
This cozy coffee-based cake with a creamy chestnut frosting will be your new favourite cold-weather dessert.