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.






  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. In a bowl, dissolve the espresso powder in the water. Let cool for 5 minutes. Add the yogurt and mix well.
  3. In another bowl, combine the flour, baking powder, baking soda and salt.
  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. 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.


  1. In a bowl, whisk the cream with the sugar and vanilla seeds until firm peaks form.
  2. In another bowl, stir the chestnut cream with a spatula to loosen. Spread over the cake and top with the whipped cream. Lightly sprinkle with espresso powder, if desired. Slice into squares and serve.


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.

To help you with this recipe

Non-Stick Square Pan

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.

17.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.