Chestnut Flour Cake with Cocoa and Chocolate, a soft and fragrant cake perfect for autumn that is made with few ingredients and offers an intense and rustic flavor, ideal for breakfast or a snack.
The chestnut and chocolate cake is one of those simple desserts that immediately feels like home. Soft, fragrant and full of flavor, it combines the sweetness of chestnut flour with the bold taste of cocoa and chocolate chips.
It is prepared in a few minutes, without butter and with easy-to-find ingredients: all-purpose flour, milk, eggs, and sunflower oil for a soft and light batter, perfect to enjoy with a steaming cup of tea or hot coffee on autumn days.
A genuine and delicious dessert that brings to the table all the aroma of the most welcoming season of the year.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have any other doubts or curiosities, write a comment or use the contact form at the end of the page.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 223.64 (Kcal)
- Carbohydrates 33.72 (g) of which sugars 19.65 (g)
- Proteins 4.41 (g)
- Fat 9.22 (g) of which saturated 1.87 (g)of which unsaturated 5.42 (g)
- Fibers 2.29 (g)
- Sodium 67.01 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Chestnut Flour Cake
- 3/4 cup all-purpose flour
- 1/2 cup chestnut flour
- 1/2 cup sugar
- 1 tbsp unsweetened cocoa powder
- 1/4 cup chocolate chips
- 2 eggs
- 3 tbsp sunflower oil
- 1/3 cup milk
- 1 packet baking powder
- 1 pinch salt
Tools
- Mixer
- Bowls
- Sieve
- Cake Pan
Chestnut Flour Cake Recipe
Start the preparation of the chestnut flour cake by placing the all-purpose flour, chestnut flour, unsweetened cocoa powder, baking powder, and salt in a bowl.
Mix the dry ingredients together with a spoon.
Try to break up any lumps of flour while mixing.
In another bowl, beat the eggs with the sugar using a hand whisk or an electric mixer.
The mixture should double in volume.
Gradually pour in the sunflower oil and milk while continuing to mix with the whisk.
Sift the dry ingredients into the bowl of wet ingredients.
Mix well until you get a homogeneous and not too runny mixture.
Adjust the consistency by adding flour or milk as needed.
Finish the preparation with dark chocolate chips.
Transfer the mixture to a 8-inch diameter cake pan lined with wet, squeezed parchment paper or greased with release spray or butter.
Bake the chestnut flour cake in a preheated static oven at 350°F for 45-50 minutes.
Do the toothpick test before removing it from the oven.
Let it cool before removing it from the mold.
Chestnut Flour Cake with Cocoa and Chocolate
The chestnut flour cake is perfect for breakfast or a snack. It stays soft for several days and is even better with a cup of coffee or hot tea.
With chestnut flour, I also made Chestnut Flour Tagliatelle.
Can it be made without milk?
Of course! You can replace it with a plant-based drink of your choice, such as almond or oat milk.
How do I store the chestnut and chocolate cake?
Store it at room temperature, under a cake dome, for 3–4 days. It will remain soft and fragrant.
Can I add other ingredients?
Yes, you can enrich it with chopped nuts, pieces of marron glacé, or a splash of rum for a more intense touch.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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