Coffee and Chestnut Cake | RICARDO

Ingredients

• 4 tsp instant espresso powder (see note), plus more for serving
• 6 tbsp (90 ml) hot water
• 1/4 cup (60 ml) plain yogurt
• 1 1/4 cups (190 g) unbleached all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (160 g) sugar
• 2 eggs
• 3/4 cup (180 ml) 35% cream
• 1 tbsp sugar
• 1/4 vanilla bean, split lengthwise and seeds scraped
• 1 can (250 g) chestnut cream