A chocolate chestnut tiramisù in essence, chestnut mascarpone whipped cream tops a gluten-free cocoa and chestnut flour chiffon cake soaked with coffee rum syrup. Heaven.
My dear friend Gizella, owner of Yoga Mayu, enforcer of hideous core exercises, and giver of the most euphorically painful adjustments, invited me over for a day of cooking and eating a few weeks ago. We gorged. We watched Love, Actually. We leered at Colin Firth. Then we tucked into one of the best desserts of my life.
It was decidedly less painful than one of her classes.
"I can't bake!" Gizella always says. But this dessert told a different story. She crumbled cookies and pressed them into a springform pan, drizzled them with coffee, and topped them with a chestnut mascarpone whipped cream infused with vanilla. It struck me that I'd never had chestnuts in dessert before; they're just not that common here in California. A slice of this dessert spawned an obsession.
Days passed where I was unable to forget the taste of that delectable dessert. I had to have more. I thought it would be fun to use chestnut flour in the base, so I whipped up a chocolatey chiffon cake. Since dark rum and chestnuts get on so famously, I added some to the coffee, and I layered the whole thing with copious amounts of mascarpone whipped with chestnut cream, heavy cream, and flavored with vanilla bean and more rum.
I hadn't used chestnuts in a sweet capacity before, so I was excited to discover two of its forms, and how well they work in desserts. The first is chestnut cream, a puree of chestnuts, sugar, and spices. The kind made by Perrotta is so sublime, I had a hard time stopping myself from eating it all with a spoon straight from a jar. Its adds a subtle creamy density to cream whipped with mascarpone that you may find yourself obsessing over long after it's gone. It tastes like magic. In fact, I snapped up the last jar today at the co-op and plan to use it in this ice cream.
The second is chestnut flour. Tan in color and creamy-soft, starchy chestnut flour makes a good wheat substitute, hence its frequent use in Italian pastries. It has a warm, earthy flavor that reminds me of mesquite and makes for a pillowy soft cake that lies somewhere between a sponge cake and a fallen chocolate souffle. I've got my eye on some savory chestnut crepes in The Vibrant Table to use up the rest of my bag of flour.
Soaked with boozy syrup and topped with lots of cream, this cake is even better after a day or two in the fridge as the layers continue to meld. It's everything I love about tiramisù in the highly-presentable guise of cake, and it makes enough to serve a crowd. It manages to be fluffy and dense at the same time. The bitter edge of coffee and boozy whiff of rum offset sweet vanilla and cream. The chestnut adds a subtle depth that to me screams Christmas, and cacao nibs on top add a bit of pleasant crunch.
Jay said this persimmon cake was his favorite dessert of the year. This
cake might be mine. I'm torn between wanting to give it
away to everyone I know and hoarding it all to myself in quite a Scrooge-like manner.
All this cake eating did send me into a yoga frenzy, and I've been taking classes up the wazoo. Perhaps this was Gizella's sinister plan all along...
If so, I'll have some more, please.
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this chocolate chestnut cream cake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Chocolate Chestnut Cream Cake with Coffee + Rum {gluten-free}
Print Recipe Pin RecipeIngredients
For the chocolate chestnut chiffon cake:
- 3/4 cup cocoa powder (2.25 ounces / 65 grams)(I use dutch-processed)
- 1/2 cup chestnut flour (1.75 ounces / 50 grams)
- 1/4 cup sweet white rice flour (mochiko) (1.75 ounces / 50 grams)
- 2 tablespoons tapioca flour (.5 ounces / 15 grams)
- 1/2 cup plus 2 tablespoons organic blonde cane sugar, plus another 3 tablespoons (4.5 ounces / 125 grams)(1.25 ounces / 35 grams)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3 large egg yolks
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons chocolate or coffee extract (optional)
- 1/4 cup plus 2 tablespoons sunflower oil (3 fluid ounces / 90 ml)(or other neutral oil)
- 1/2 cup plus 2 tablespoons water (5 ounces / 150 ml)
- 5 large egg whites (6.5 ounces / 90 grams)
- 1/2 teaspoon cream of tartar
For the coffee rum syrup:
- 3/4 cup double-strength brewed coffee, or espresso (I use decaf)
- 2 tablespoons sugar
- 1/2 cup dark rum (such as The Kraken)
For the chestnut mascarpone cream:
- 8 ounces chestnut cream (225 grams)(such as Perrotta)
- 8 ounces mascarpone (225 grams)
- seeds from 1 vanilla bean (or a teaspoon vanilla extract)
- pinch salt
- 1 1/4 cups heavy cream (300 ml)
- 1 tablespoon sugar
- 2 tablespoons dark rum
For finishing:
- ~ 1/3 cup shaved bittersweet chocolate
- ~ 2 tablespoons cacao nibs
Instructions
Make the cake:
- Position a rack in the center of the oven and preheat to 350ºLine the bottom of a 9" round cake pan with a round of parchment paper. Cut a strip of parchment paper 5" wide and longer than the circumference of the pan to form a collar on the inside of the pan. This will keep the batter contained as the cake bakes and rises. (Alternatively, you can bake the layers in two 8 or 9" round pans, greased and lined with a round of parchment on the bottom, baking time adjusted.)
- In a large bowl, sift together the cocoa, chestnut flour, sweet rice flour, tapioca starch, sugar, baking powder, and salt. Make a well in the flour mixture and add the egg yolks, whole eggs, extracts, and oil. Whisk to form a thick, smooth batter, then gradually whisk in the water.
- In the clean bowl of a stand mixer fitted with the whip attachment, whip the egg whites with the cream of tartar until they hold soft peaks. Gradually sprinkle in the sugar, and continue beating on medium until the whites hold firm peaks and look smooth and glossy.
- Vigorously stir about one third of the whipped whites into the batter, then gently but quickly fold in the rest of the whites. Pour the batter into the prepared pan. Bake the cake until a toothpick inserted near the center comes out clean, 45-60 minutes. Let the cake cool completely.
- When the cake is cool, use a small offset spatula or butter knife to loosen the edges and bottom from the pan. Invert it into your hand, and pry off the pan. Remove the parchment and discard.
- Place the cake upright on a board, plate, or cake stand (if you have one that rotates, bonus points!). Rub the gooey top layer off the cake gently with your fingertips (this will help the cake absorb the syrup.) With your palm on the top of the cake and the knife held parallel to the work surface, use a sawing motion to cut the cake in half as you rotate it, taking care to make the layers as even as possible.
Make the syrup:
- Combine the hot coffee with the sugar and stir to dissolve. Stir in the rum.
Make the whipped cream:
- In the clean bowl of a stand mixer fitted with the whip attachment, combine the chestnut cream and mascarpone, and mash the mascarpone smooth. Add the vanilla bean, heavy cream and sugar, and whip on medium-high until the cream holds soft peaks. Beat in the rum. If the mixture gets over-whipped and starts to look grainy, you can rescue it by gently folding in a few tablespoons of cold heavy cream until it looks smooth again. Refrigerate until needed, up to a few hours.
Assemble the cake:
- Place the bottom cake round on a circle of parchment paper set on a platter or cake stand. Use a pastry brush to soak the cake with syrup, brushing on a layer, waiting a few minutes to let it absorb, then repeating until the cake is quite moist but not soggy; I used about a third of the syrup here. Top the cake with a little less than half of the whipped cream and spread it almost to the edges.
- Place the top layer of cake atop the bottom layer, and repeat the syrup-soaking process. Top with the remaining cream, using the back of a spoon to make pretty swoops and swirls. Top the cake with chocolate shavings and cacao nibs. Chill the cake at least an hour to set it, and up to a day or two. You'll want to cover the cake with a cake dome if keeping it for more than a few hours, lest it pick up flavors from the refrigerator.
- The cake is best within the first two days of making it, but leftovers will keep well, refrigerated airtight, for up to five days.
Notes
Nutrition
Sarah @ Snixy Kitchen says
You amaze me with your inventiveness and cake-making skills. The way you describe all of the components of this cake made me imagine I was eating it again and now I'd like more please too. A whole cake to myself.
(Also - funny story: As I was reading your post, I thought about chestnut crepes and was about to chat you to ask if you'd ever made chestnut crepes...and then I kept reading. You are IN MY HEAD)
Alanna says
Awwwww, you are so sweet. Thank you. One cake all for yourself coming right up. ;) Also, chestnut crepes!! I can't wait.
[email protected] says
A beautiful cake with one of my favorite ingredients, chestnut!
Alanna says
Thanks! Such an underused, lovely ingredient. :)
Alanna @ One Tough Cookie says
Alanna, this looks absolutely fantastic! I bought a bag of chestnut flour a few weeks ago when I stumbled across it at this small Italian grocery store, but I hadn't yet figured out what to make with it. Thanks for the inspiration! I feel like I need this in my mouth immediately. Happy Holidays, and may the new year be filled with plenty more baked wonders!
Alanna says
Thanks, Alanna! Please let me know if you give this one a go! I bet chestnut flour would be awesome in brownies or chocolate chip cookies, too. Happiest holidays to you too!!
Erika K says
I would just like to let anyone who is curious about this cake know that I got to try a slice and OMG. It is PHENOMENAL. Make this now!!!
I'm seriously so thrilled I got to try a piece of this magic, Alanna. Just such perfect textures, flavors...sigh. Still dreaming of it. I'm going to have to go find some chestnut cream somewhere! (Btw was Rainbow Grocery the place you were telling me I had to go?) Love these absolutely gorgeous photos--as always--that totally do the cake justice <3
Alanna says
Aw, thanks Erika! I'm so glad you got to try some and I hope it didn't spoil your clay pot dinner. And yes, Rainbow is pretty much my favorite place in the world and I think you'll love it too. :)
Amelia says
I made this cake for Christmas for the gluten free women in my family who all happen to love chestnuts. It was a big hit, overcoming the serious obstacle that new desserts have in being welcomed to my tradition driven family. I think it is the most delicate, fluffy, gluten free thing I've ever made or tasted. Chestnut flour, who knew?!
Alanna says
Yay!! Thanks so much for making it A!
GlutenFreeHappyTummy says
yay guten free! looks marvelous!
Alanna says
Thanks!
Tina @ Just Putzing Around the Kitchen says
I kind of want to stick my head right into the middle of that cake and eat my way out. Weird, yes. But it also feels appropriate.
Alanna says
Haha, love it! Also - me too. :)
Ana says
Your photos are always lovely, but these are exceptionally beautiful!
Alanna says
Aw, thank you Ana. :)
todd wagner says
I came for the rum, and left with a whole cake :P
Alanna says
:)
Laura (Tutti Dolci) says
This might be the ultimate winter cake, it sounds exceptional!
Alanna says
Wow, that's high praise from you - thanks!!
Lauren Hudson says
Absolutely love this! looks like such a great recipe, I'll have to try it!
Also your food photography is incredible, any tips for a novice? I'd love to be able to take photos like that.
Lauren xx
Alanna says
Thank you! Check out my post on 12 things that have helped my food photography: https://bojongourmet.com/2014/06/12-things-that-have-helped-my-food.html
LittleSugarSnaps says
Beautiful photos to go with a fab sounding recipe and you like Colin Firth. I'm about to sign up. I love your style of writing.
Alanna says
"Like" is an understatement. :) Thanks!
Anonymous says
Hi looks good your recipe and in where i can buy sweet white flour or which other ingredient i can replace ...like brow or white rice flour and the mascarpone is a cheese right? what other i can replace i don't like any cheese.
Anonymous says
I don't know if you care if people is stealing your images but I found one of your images on this page https://www.facebook.com/pages/Caf%C3%A9-Canela-Chocolate/358302460931069?fref=nf
Alanna says
Oh, thank you for letting me know.
Starbucks Ground Coffee in Chicago says
Chocolate and coffee. I love both. Thank you, Alanna. You are a gift to mankind with this recipe.
Alanna says
Aw, thanks!
Anonymous says
Can one use ALL chestnut flour instead of the rice + tapioca mixture?
Alanna says
I'm not sure! It could work. Let me know if you test it out!
Jonathan - The Stiers Aesthetic says
Dying over this photography. DYING I tell you. :)
Alanna says
Aw, thank you!!
Melissa says
I can't wait to try this cake out. I also have to comment on the AMAZING photography, beautiful!
Dawna says
I'm not a big fan of cake in general but this one has my full attention! Looks delicious!! I have been unable to find chestnut flour here in Maine (I live near Portland, a foodie city - go figure) and I don't have enough time to order online to get it by this weekend, when I need it. Is there another flour I can substitute here or is this a 'go chestnut or go home' recipe? Thanks!
Alanna says
Hi Dawna - I'm with you! Bummer about the chestnut flour. But I'm guessing another GF flour or AP blend will work equally well. I might try oat, buckwheat or teff to get the earthy flavor and smooth texture. And you might try baking a baby batch with that sub ahead of time to see whether you like the results before committing to the whole shebang. Please please please come back and let me know how it goes!
Tisha says
Your recipes and pictures are always so beautiful! By far my favourite food blog :) Also, I love your sassy personality--chocolate cake with a side of sarcasm? The best guilty pleasure for sure.
Thanks for a great read always!
Tisha
Alanna says
Haha, thanks for saying so! ;)
Bethany says
This cake is so beautiful! It looks delicious, too!
Nivedita S Bhansali says
This looks so so so beautiful!! i'll definitely give it a try. Thanks for sharing such a lovely recipe.
Sama says
Hi, I love your blog and have had this cake sitting on my to-bake list since last winter. For those of us who eat gluten, would you suggest replacing all the flours with APF? or keeping the chestnut flour and replacing the other flours with APF? Thanks for your help!
Alanna says
Hi Sama! Thanks so much for the sweet words! I think either of those should work, though you might need to play around with the recipe a bit to get just the right texture. Let me know how it goes!
Hina Choudhary says
What could we use instead of rum to keep it alcohol free?
Alanna says
I'd just use extra coffee.
Angela says
This is one of the yummiest cakes I’ve ever made. The flavours were phenomenal. Thank you for the recipe! I’m not gluten intolerant so could I replace the sweet rice flour and tapioca starch with regular flour next time, or would that have adverse effects?
Alanna says
Aw I'm so glad you liked it! I'm guessing wheat flour will work beautifully. Best to go by weight if possible. :)
Anita Sabados says
I usually make up my own substitutions but wanted to ask about this one. I can't get chestnut flour except around Christmas. What would be the best substitute for this cake ? I got the chestnut cream already and am eager to make it for Father's day
Alanna says
Hm, that's a great question. I'm thinking oat flour or buckwheat flour (or a combination) could work well. Chestnut flour is particularly fine and starchy, so other flours might not absorb as much liquid. I would recommend doing a test run before father's day in case you need to work out any kinks. You could also try using a GF AP blend (such as Bob's Red Mill 1 to 1) in place of both the chestnut and sweet rice flours. Best to substitute by weight if you can. Please let me know what you experiment with!
Anita Sabados says
I made this yesterday in advance of Father's Day. The instructions weren't clear regarding the sugar. I shifted all the sugar with the dry ingredients and then realized i was supposed to put some with the whipped egg whites. Was it the additional 3T called for ? Can you please clarify?
Trish says
This is a beautiful cake and tastes as good as it looks! It was fun to put together and my taste testers loved it. The mascarpone filling is so light with just enough flavor to compliment the cake that was delightfully moist. The only negative comment (if you can call it that) was that the chocolate flavor wasn’t strong enough. I didn’t have either extract and next time I’d use stronger coffee. Do you have any other thoughts that might help? I can always count on your recipes to be extra special and this one even exceeded my expectations!
Alene says
Hi Alanna! I want to make this so badly for a gourmet-ish dinner we have with the same 4 couples (including us) that we are hosting this coming Saturday evening. I can't have the rice flour, as you may remember. What do you think I can substitute it with? I tried all cassava on one of your cakes, I think, and it fell apart. But it was with a different blend of flours. I am mystified. Sorghum?
Alanna says
Hi Alene!
Sweet rice flour is stickier than regular rice flour, so sorghum on its own might not have the same consistency. However in most cases, I think a blend of sorghum and tapioca might be a good sub for sweet rice flour.
But the good news here is that this recipe only uses 1/4 cup sweet rice flour and the rest is chestnut and tapioca flours + cocoa powder. My best guess here would be to use an additional 2 tablespoons each of chestnut and tapioca flours to make up for the rice flour. Chestnut flour is soft and starchy while tapioca flour is sticky, so I *think* it should work! If possible, you might test out the recipe in advance to see whether you want to tweak it.
I also shared a grain-free version of my GF sponge cake which uses cassava and coconut flours. It's a similar chiffon-style recipe, though not chocolate.
Please keep me posted on what you try!
Alene says
I tried a half recipe (I cut every ingredient in half). I didn't make anything except the cake, because that's what I was worried about. Guess what? Perfect! I omitted the sweet rice flour and added instead 1 more tablespoon of each the tapioca flour and the chestnut flour, as you suggested. It holds together perfectly. I made the half recipe in an 8 " pan. Even this smaller cake could be split into two and not fall apart. It's a little boring by itself so I am sure the syrup will work well as well as the cream. It's not very sweet, and I definitely have a sweet tooth, so maybe a bit more sugar? Thank you so much! Everyone will love it, I'm sure. I made your strawberry shortcake with the changes to eliminate rice this summer, with the gf vanilla sponge cake, and everyone adored it, had second pieces, and took slices to take home. So now I'm not the least bit worried about the dessert!
Alanna says
I'm so glad the recipe worked with those substitutions! The syrup and cream will definitely add sweetness to the cake, but of course feel free to bump up the sugar if you like it sweeter! Please let me know how you and your guests like the assembled cake.
Alene says
Everyone loved it! Plus it looked beautiful! No one could believe that it was made with chestnut flour, but none of them are gluten free. The mascarpone, whipped cream mixture was divine. I could have eaten the whole bowl myself. My husband too. I swear I'm going to find something else to use the mascarpone with and make it again. The changes to the cake were fine, and nobody was the wiser. Thank you so much for all your help. You saved me again!
Alanna says
Awww I'm so glad it was such a big hit!! I don't know if you have my book, but I did use that same chestnut mascarpone in a pear chestnut roulade cake. Let me know if you try other things with it. I agree, I could eat a whole bowl by itself!