Description
Indulge in the decadent Hazelnut Espresso Cake with a rich chocolate glaze. This aromatic and nutty bundt cake is a true delight for coffee lovers.
Ingredients
Units
Scale
For the Hazelnut Espresso Cake
- 1 1/2 cups all‑purpose flour
- 1 1/4 cups finely ground toasted hazelnuts (hazelnut meal)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs, room temp
- 1 tsp pure vanilla extract
- 1 cup full‑fat sour cream, room temp
- 1/2 cup very strong brewed espresso (cooled)
For the Chocolate Glaze
- 4 oz dark or semi‑sweet chocolate, finely chopped
- 1/4 cup heavy cream
- 1 tbsp unsalted butter
For Garnish
- 1/3 cup coarsely chopped toasted hazelnuts
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease/flour a 10″ bundt pan.
- Mix dry ingredients: In a bowl, whisk together flour, ground hazelnuts, baking powder, baking soda, and salt.
- Cream butter and sugar: In another bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla.
- Combine wet and dry: Alternate adding dry ingredients with sour cream and espresso to the butter mixture. Start and end with dry ingredients.
- Bake: Transfer batter to the pan and bake for 45–55 minutes until a toothpick comes out clean.
- Make the glaze: Heat cream and butter, pour over chocolate, let sit, then whisk until smooth.
- Glaze and garnish: Drizzle the glaze over the cooled cake and sprinkle with chopped hazelnuts.
Notes
- Ensure all ingredients are at room temperature for best results.
- You can use a mix of dark and semi-sweet chocolate for the glaze for a varied flavor.
- This cake pairs wonderfully with a hot cup of espresso or coffee.
- Prep Time: 25 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 24g
- Sodium: 220mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
