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Coffee chestnut cake served with cocoa powder and chocolate shavings
Moist chestnut sponge topped with coffee-infused cream

Coffee and chestnut cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Chestnut is the flavour of the winter holidays. This cake combines the earthy sweetness of chestnut purée with the bitter aroma of coffee, which perfectly counterbalances the richness. Chestnut mixed into the batter makes the sponge moist, so it stays soft for days.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 8 servings
🔥 Calories 410 kcal
🌍 Cuisine Central European

Ingredients

Equipment Needed

  • Springform tin (22-24 cm): For baking.
  • Whisk: For batter and foam.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Grease and flour the tin.

Tip: Basic.
2 ✓

Mash half the chestnut purée (150g) with a fork.

Tip: It should be lump-free in the batter.
3 ✓

Cream the butter with the sugar, add the eggs, then the mashed chestnut and cold coffee.

Tip: The liquid content and flavour of the coffee are needed in the batter.
4 ✓

Mix in the flour with baking powder. Smooth into the tin and bake for 35-40 minutes (skewer test).

Tip: The batter may be denser due to the chestnut, but it must be baked through.
5 ✓

Cool the cake on a rack.

Tip: If frosted warm, the cream will run.
6 ✓

Whip the cream, and towards the end crumble in the remaining 150g chestnut purée.

Tip: This gives the cream its chestnut character (chestnut mousse).
7 ✓

Coat the cake with the cream, sprinkle with cocoa and chocolate shavings.

Tip: Classic chestnut purée serving style in cake form.

Recipe FAQ

What chestnut purée should I use?
Sweetened, frozen (then defrosted) chestnut purée is the most practical. If using natural unsweetened, add extra sugar.

Ingredients

  • 300 g Chestnut purée (defrosted)
  • 200 g Plain flour
  • 150 g Caster sugar
  • 3 Eggs
  • 100 g Butter (soft)
  • 100 ml Strong black coffee (cold)
  • 300 ml Double cream
  • 1 tsp Baking powder
  • 20 g Cocoa powder
  • 50 g Chocolate shavings