Coffee and Chestnut Cake

Instructions

1. 1

   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).

2. 2

   In a bowl, dissolve the espresso powder in the water. Let cool for 5 minutes. Add the yogurt and mix well.

3. 3

   In another bowl, combine the flour, baking powder, baking soda and salt.

4. 4

   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.

5. 5

   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.