Coffee Cake with Chestnut Puree and Mascarpone
I made this cake on a day when I craved something coffee-flavored, not too sweet, yet still substantial. I used a 22 cm pan, which wasn’t the best choice for baking time, but the cake turned out dense and aromatic. It’s not the kind of cake with spectacular layers inside, but it has a balance of flavors that makes it suitable for those who prefer desserts with hints of coffee and chestnuts. It’s not overly sweet, making it a good option for those who avoid heavy desserts.
Quick Info
Total time: approx. 2 hours (including cooling the cake)
Preparation time: 30 minutes
Baking time: 45 minutes (if using a 22 cm pan)
Servings: 10-12
Difficulty: medium
Recipe type: cake/coffeecake, suitable for occasions or when you feel like something different
Ingredients
For the cake:
250 g butter
200 g sugar
30 g cocoa powder
1 tablespoon ground coffee (or 2 tablespoons instant coffee)
150 ml milk
1 tablespoon sour cream
5 eggs
300 g flour
1 packet baking powder
1 tablespoon chocolate liqueur
freshly grated ginger (to taste)
100 g unsalted nuts
a pinch of salt
For the chestnut puree cream:
250 g chestnut puree
250 g mascarpone cheese
200 ml liquid cream
blueberries (for the filling)
For the coffee/brandy cream:
500 ml liquid cream
1 packet coffee or brandy-flavored cream (Dr. Oetker)
For the chocolate glaze:
100 g dark chocolate (70% cocoa)
1 tablespoon oil
For decoration:
chocolate and pearlescent candies
Preparation Method
1. The Cake
1.1. In a heatproof bowl set over a double boiler, add the butter, cocoa powder, sugar, ground coffee, and milk. Stir until the butter melts and the ingredients are combined.
1.2. Add the grated ginger and chocolate liqueur. Remove the bowl from the heat and let it cool completely.
1.3. Separate the eggs. Once the chocolate mixture has cooled, add the egg yolks one at a time, whisking after each addition. Add the sour cream.
1.4. Mix the flour with the baking powder and add it to the mixture. Fold in the nuts.
1.5. Beat the egg whites until stiff peaks form with a pinch of salt, then gently fold them into the base mixture.
1.6. Pour the mixture into a 22 cm pan lined with parchment paper.
1.7. Bake at 180°C for about 45 minutes. If you use a larger pan, it may bake faster (around 30-35 minutes).
1.8. After baking, turn off the oven and let the cake cool in the oven.
2. The Chestnut Puree Cream
2.1. Whip the liquid cream until it becomes firm.
2.2. In a bowl, mix the mascarpone, chestnut puree, and then gradually add the whipped cream.
2.3. The resulting cream should be firm enough to hold between layers.
3. The Coffee/Brandy Cream
3.1. Whip the cream with the instant cream powder (Dr. Oetker) according to the instructions on the packet. Do not add sugar; the powder is already sweetened.
4. The Chocolate Glaze
4.1. Melt the dark chocolate over a double boiler with a tablespoon of oil until it becomes fluid and glossy.
5. Assembly
5.1. Remove the cooled cake from the pan. Carefully cut it into three layers.
5.2. Place the first layer on a plate, spread some of the chestnut puree cream, and sprinkle blueberries over the entire surface.
5.3. Place the second layer, spread more chestnut puree cream, and add blueberries.
5.4. Place the third layer on top and cover it with warm chocolate glaze, allowing it to drip down the sides.
5.5. Decorate with the coffee cream (you can use a piping bag or spoon) and garnish with candies as desired.
Why I Make This Recipe Often
This cake is great when I want something with a coffee flavor that isn’t syrupy or too sweet. It keeps well in the fridge for several days and can be adapted with fruits or nuts I have on hand. The cake holds up well and doesn’t dry out quickly.
Tips and Variations
Tips
If the cake seems to be browning too much, cover it with aluminum foil in the last 10 minutes.
Use unsweetened chestnut puree if you want to better control the sugar level in the cream.
Let the cake cool completely before cutting; otherwise, it may crumble.
Substitutions
You can replace the nuts with walnuts or almonds, after removing the skin and roughly chopping them.
If you don’t have chocolate liqueur, you can omit it or add a splash of rum for flavor.
If you can’t find prepared chestnut puree, use boiled, peeled chestnuts mashed finely with a little sugar.
Variations
You can use other berries in the filling, not just blueberries (raspberries, blackberries).
For a lighter version, you can make only two layers of cake and use more cream in between.
Serving Ideas
The cake is served cold, directly from the fridge.
It can also be cut into squares and served as a dessert.
It pairs well with plain coffee, without sugar, to enjoy the cake’s flavor.
Frequently Asked Questions
1. Can I use instant coffee instead of ground coffee?
Yes, 2 tablespoons of instant coffee are sufficient to achieve the desired flavor.
2. Can I use other types of fruit in the cream?
Yes, instead of blueberries, you can use raspberries, blackberries, or sour cherries, depending on the season or preference.
3. If I can’t find Dr. Oetker coffee cream, what can I use?
You can use any instant cream with coffee or brandy flavor, or even a little concentrated coffee incorporated into the whipped cream (be careful not to make it too liquid).
4. Can the cake be baked in two pans to save time?
Yes, if you have two suitable-sized pans, bake the mixture in both and then cut each in half to create four thinner layers.
5. What should I do if the cake turns out too dense?
Check the temperature and baking time. In smaller pans, the cake comes out denser; you might try a slightly larger pan or reduce the amount of flour slightly.
Nutritional Values
Estimated per slice (out of 12): approximately 400-450 kcal. Protein: 6-7 g, fat: 25-28 g, carbohydrates: 38-42 g. Most of the calories come from butter, mascarpone, and cream, and the total sugar content is not very high compared to other cakes. Values are approximate and may vary depending on the type of chestnuts, chocolate, and creams used.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 4 days. I do not recommend freezing, as the cream with whipped cream and mascarpone changes texture after thawing. It is served cold and does not need reheating. The cake remains moist and does not dry out, even after a few days.
I made this cake on a day when I craved something coffee-flavored, not too sweet, yet still substantial. I used a 22 cm pan, which wasn’t the best choice for baking time, but the cake turned out dense and aromatic. It’s not the kind of cake with spectacular layers inside, but it has a balance of flavors that makes it suitable for those who prefer desserts with hints of coffee and chestnuts. It’s not overly sweet, making it a good option for those who avoid heavy desserts.
Quick Info
Total time: approx. 2 hours (including cooling the cake)
Preparation time: 30 minutes
Baking time: 45 minutes (if using a 22 cm pan)
Servings: 10-12
Difficulty: medium
Recipe type: cake/coffeecake, suitable for occasions or when you feel like something different
Ingredients
For the cake:
250 g butter
200 g sugar
30 g cocoa powder
1 tablespoon ground coffee (or 2 tablespoons instant coffee)
150 ml milk
1 tablespoon sour cream
5 eggs
300 g flour
1 packet baking powder
1 tablespoon chocolate liqueur
freshly grated ginger (to taste)
100 g unsalted nuts
a pinch of salt
For the chestnut puree cream:
250 g chestnut puree
250 g mascarpone cheese
200 ml liquid cream
blueberries (for the filling)
For the coffee/brandy cream:
500 ml liquid cream
1 packet coffee or brandy-flavored cream (Dr. Oetker)
For the chocolate glaze:
100 g dark chocolate (70% cocoa)
1 tablespoon oil
For decoration:
chocolate and pearlescent candies
Preparation Method
1. The Cake
1.1. In a heatproof bowl set over a double boiler, add the butter, cocoa powder, sugar, ground coffee, and milk. Stir until the butter melts and the ingredients are combined.
1.2. Add the grated ginger and chocolate liqueur. Remove the bowl from the heat and let it cool completely.
1.3. Separate the eggs. Once the chocolate mixture has cooled, add the egg yolks one at a time, whisking after each addition. Add the sour cream.
1.4. Mix the flour with the baking powder and add it to the mixture. Fold in the nuts.
1.5. Beat the egg whites until stiff peaks form with a pinch of salt, then gently fold them into the base mixture.
1.6. Pour the mixture into a 22 cm pan lined with parchment paper.
1.7. Bake at 180°C for about 45 minutes. If you use a larger pan, it may bake faster (around 30-35 minutes).
1.8. After baking, turn off the oven and let the cake cool in the oven.
2. The Chestnut Puree Cream
2.1. Whip the liquid cream until it becomes firm.
2.2. In a bowl, mix the mascarpone, chestnut puree, and then gradually add the whipped cream.
2.3. The resulting cream should be firm enough to hold between layers.
3. The Coffee/Brandy Cream
3.1. Whip the cream with the instant cream powder (Dr. Oetker) according to the instructions on the packet. Do not add sugar; the powder is already sweetened.
4. The Chocolate Glaze
4.1. Melt the dark chocolate over a double boiler with a tablespoon of oil until it becomes fluid and glossy.
5. Assembly
5.1. Remove the cooled cake from the pan. Carefully cut it into three layers.
5.2. Place the first layer on a plate, spread some of the chestnut puree cream, and sprinkle blueberries over the entire surface.
5.3. Place the second layer, spread more chestnut puree cream, and add blueberries.
5.4. Place the third layer on top and cover it with warm chocolate glaze, allowing it to drip down the sides.
5.5. Decorate with the coffee cream (you can use a piping bag or spoon) and garnish with candies as desired.
Why I Make This Recipe Often
This cake is great when I want something with a coffee flavor that isn’t syrupy or too sweet. It keeps well in the fridge for several days and can be adapted with fruits or nuts I have on hand. The cake holds up well and doesn’t dry out quickly.
Tips and Variations
Tips
If the cake seems to be browning too much, cover it with aluminum foil in the last 10 minutes.
Use unsweetened chestnut puree if you want to better control the sugar level in the cream.
Let the cake cool completely before cutting; otherwise, it may crumble.
Substitutions
You can replace the nuts with walnuts or almonds, after removing the skin and roughly chopping them.
If you don’t have chocolate liqueur, you can omit it or add a splash of rum for flavor.
If you can’t find prepared chestnut puree, use boiled, peeled chestnuts mashed finely with a little sugar.
Variations
You can use other berries in the filling, not just blueberries (raspberries, blackberries).
For a lighter version, you can make only two layers of cake and use more cream in between.
Serving Ideas
The cake is served cold, directly from the fridge.
It can also be cut into squares and served as a dessert.
It pairs well with plain coffee, without sugar, to enjoy the cake’s flavor.
Frequently Asked Questions
1. Can I use instant coffee instead of ground coffee?
Yes, 2 tablespoons of instant coffee are sufficient to achieve the desired flavor.
2. Can I use other types of fruit in the cream?
Yes, instead of blueberries, you can use raspberries, blackberries, or sour cherries, depending on the season or preference.
3. If I can’t find Dr. Oetker coffee cream, what can I use?
You can use any instant cream with coffee or brandy flavor, or even a little concentrated coffee incorporated into the whipped cream (be careful not to make it too liquid).
4. Can the cake be baked in two pans to save time?
Yes, if you have two suitable-sized pans, bake the mixture in both and then cut each in half to create four thinner layers.
5. What should I do if the cake turns out too dense?
Check the temperature and baking time. In smaller pans, the cake comes out denser; you might try a slightly larger pan or reduce the amount of flour slightly.
Nutritional Values
Estimated per slice (out of 12): approximately 400-450 kcal. Protein: 6-7 g, fat: 25-28 g, carbohydrates: 38-42 g. Most of the calories come from butter, mascarpone, and cream, and the total sugar content is not very high compared to other cakes. Values are approximate and may vary depending on the type of chestnuts, chocolate, and creams used.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 4 days. I do not recommend freezing, as the cream with whipped cream and mascarpone changes texture after thawing. It is served cold and does not need reheating. The cake remains moist and does not dry out, even after a few days.