Mont Blanc Coffee Cake
Mont Blanc Coffee Cake
Ingredients
For the Cake Batter
- 200 g unsalted butter, softened
- 200 g caster sugar
- 3 large eggs
- 250 g all-purpose flour
- 1 tablespoon baking powder
- 120 ml milk
- 1 teaspoon vanilla extract
For the Coffee Syrup
- 120 ml strong brewed coffee
- 2 tablespoons caster sugar
For the Chestnut Cream
- 400 g canned chestnut puree, unsweetened
- 100 g unsalted butter, softened
- 100 g icing sugar
- 60 ml dark rum, (optional)
For the Vanilla Whipped Cream
- 300 ml thickened cream
- 1 tablespoon icing sugar
- 1 teaspoon vanilla extract
To Assemble
- as needed cocoa powder, for dusting
- as needed chocolate shavings, for garnish
Instructions
- 1
Preheat the oven to 180°C. Grease and line a 9-inch (23cm) springform pan.
⏱️ 5 min•🌡️ 180
- 2
In a bowl, cream the softened unsalted butter and caster sugar until the mixture is light and fluffy.
⏱️ 5 min
- 3
Beat in the 3 large eggs one at a time, ensuring each is fully incorporated before adding the next.
⏱️ 3 min
- 4
Sift the all-purpose flour and baking powder into the wet ingredients. Mix until just combined, being careful not to overmix.
⏱️ 2 min
- 5
Stir in the milk and vanilla extract until well incorporated.
⏱️ 1 min
- 6
Pour the prepared cake batter into the greased and lined springform pan. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 180
- 7
Allow the cake to cool completely before proceeding. This will take at least 1 hour.
⏱️ 60 min
- 8
In a small bowl, combine the strong brewed coffee and caster sugar. Stir until the sugar is completely dissolved. Set aside.
⏱️ 2 min
- 9
In a clean bowl, beat the softened unsalted butter and icing sugar until the mixture is light and fluffy.
⏱️ 5 min
- 10
Add the unsweetened canned chestnut puree and dark rum (if using). Beat until the mixture is smooth and well combined.
⏱️ 3 min
- 11
In a separate bowl, whip the thickened cream, icing sugar, and vanilla extract until stiff peaks form.
⏱️ 5 min
- 12
Once the cake has cooled, brush the top generously with the prepared coffee syrup.
⏱️ 2 min
- 13
Spread the vanilla whipped cream evenly over the coffee-syrup-soaked cake.
⏱️ 2 min
- 14
Using a piping bag fitted with a Mont Blanc nozzle (or a star nozzle if a Mont Blanc nozzle is unavailable), pipe the chestnut cream in a spiral pattern over the whipped cream, starting from the outer edge and working towards the center, building up a conical shape.
⏱️ 5 min
- 15
Dust the entire cake with cocoa powder and garnish with chocolate shavings.
⏱️ 2 min
- 16
Serve and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Mont Blanc Coffee Cake
For the Cake Batter
- 200 g unsalted butter, softened
- 200 g caster sugar
- 3 large eggs
- 250 g all-purpose flour
- 1 tablespoon baking powder
- 120 ml milk
- 1 teaspoon vanilla extract
For the Coffee Syrup
- 120 ml strong brewed coffee
- 2 tablespoons caster sugar
For the Chestnut Cream
- 400 g canned chestnut puree, unsweetened
- 100 g unsalted butter, softened
- 100 g icing sugar
- 60 ml dark rum, (optional)
For the Vanilla Whipped Cream
- 300 ml thickened cream
- 1 tablespoon icing sugar
- 1 teaspoon vanilla extract
To Assemble
- as needed cocoa powder, for dusting
- as needed chocolate shavings, for garnish
Instructions
- 1
Preheat the oven to 180°C. Grease and line a 9-inch (23cm) springform pan.
⏱️ 5 min•🌡️ 180 - 2
In a bowl, cream the softened unsalted butter and caster sugar until the mixture is light and fluffy.
⏱️ 5 min - 3
Beat in the 3 large eggs one at a time, ensuring each is fully incorporated before adding the next.
⏱️ 3 min - 4
Sift the all-purpose flour and baking powder into the wet ingredients. Mix until just combined, being careful not to overmix.
⏱️ 2 min - 5
Stir in the milk and vanilla extract until well incorporated.
⏱️ 1 min - 6
Pour the prepared cake batter into the greased and lined springform pan. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 180 - 7
Allow the cake to cool completely before proceeding. This will take at least 1 hour.
⏱️ 60 min - 8
In a small bowl, combine the strong brewed coffee and caster sugar. Stir until the sugar is completely dissolved. Set aside.
⏱️ 2 min - 9
In a clean bowl, beat the softened unsalted butter and icing sugar until the mixture is light and fluffy.
⏱️ 5 min - 10
Add the unsweetened canned chestnut puree and dark rum (if using). Beat until the mixture is smooth and well combined.
⏱️ 3 min - 11
In a separate bowl, whip the thickened cream, icing sugar, and vanilla extract until stiff peaks form.
⏱️ 5 min - 12
Once the cake has cooled, brush the top generously with the prepared coffee syrup.
⏱️ 2 min - 13
Spread the vanilla whipped cream evenly over the coffee-syrup-soaked cake.
⏱️ 2 min - 14
Using a piping bag fitted with a Mont Blanc nozzle (or a star nozzle if a Mont Blanc nozzle is unavailable), pipe the chestnut cream in a spiral pattern over the whipped cream, starting from the outer edge and working towards the center, building up a conical shape.
⏱️ 5 min - 15
Dust the entire cake with cocoa powder and garnish with chocolate shavings.
⏱️ 2 min - 16
Serve and enjoy!