Introduction

This decadent hazelnut bundt cake combines the rich flavors of toasted hazelnuts and espresso, topped with a silky dark chocolate glaze. It’s a perfect treat for coffee lovers seeking an indulgent dessert that’s both moist and flavorful.

A three-layer bundt cake with a rich, dark brown color studded with large pieces of nuts and chocolate chunks throughout each layer. The top is covered with thick, glossy dark chocolate ganache that drips down unevenly along the sides, adding a shiny texture. The cake sits on a round white plate with a few scattered nuts around it. The background has a soft blur with a white marbled texture surface visible beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (210g) All-Purpose Flour
1 1/4 cups (150g) Finely Ground Toasted Hazelnuts (Hazelnut Meal)
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup (225g) Unsalted Butter, softened to room temperature
1 1/2 cups (300g) Granulated Sugar
3 Large Eggs, at room temperature
1 teaspoon Pure Vanilla Extract
1 cup (240ml) Full-Fat Sour Cream, at room temperature
1/2 cup (120ml) Very Strong Brewed Espresso or Coffee, cooled
4 oz (115g) Good Quality Dark or Semi-Sweet Chocolate, finely chopped
1/4 cup (60ml) Heavy Cream
1 tablespoon Unsalted Butter
1/3 cup Coarsely Chopped Toasted Hazelnuts (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with softened butter, making sure to cover every nook, then dust with flour and tap out the excess.
Step 2: In a medium bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, baking soda, and salt.
Step 3: In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Step 5: Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the sour cream and cooled espresso in two parts, beginning and ending with the dry ingredients. Mix only until the last streaks of flour disappear.
Step 6: Spoon the batter evenly into the prepared bundt pan. Bake for 45-55 minutes or until a wooden skewer inserted into the center comes out clean.
Step 7: Let the cake cool in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack and allow it to cool completely.
Step 8: To make the glaze, place the chopped chocolate in a heatproof bowl. Heat the heavy cream and butter in a small saucepan just until it begins to simmer.
Step 9: Pour the hot cream mixture over the chocolate and let it sit undisturbed for 5 minutes. Then whisk gently until smooth and glossy.
Step 10: Pour the slightly cooled chocolate glaze over the cooled cake, letting it drip down the sides. Immediately sprinkle the chopped toasted hazelnuts on top while the glaze is still wet.

Tips & Variations

Using room temperature ingredients ensures a smooth batter and tender crumb.
Don’t overmix when combining wet and dry ingredients to avoid a dense cake.
To toast hazelnuts at home, spread them on a baking sheet and roast at 350°F (175°C) for about 10 minutes.
For a nut-free version, substitute ground almonds or more all-purpose flour and omit toasted hazelnuts.

Storage

Store the cake covered at room temperature for up to 3 days or refrigerate it up to 5 days. Let chilled cake come to room temperature before serving. Reheat slices gently in the microwave for 10-15 seconds if desired.

How to Serve

A thick chocolate bundt cake with three visible layers, each rich brown and studded generously with large light tan nut pieces and dark chocolate chunks. The top is covered in a glossy dark chocolate glaze that drips down the sides in thick, smooth streams. The cake sits on a white plate, placed on a white marbled surface, with a slight bit of cake crumbs scattered around. The background is softly blurred, drawing attention to the moist texture and rich chocolate shine of the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso?

Yes, you can dissolve instant coffee granules in hot water to replace brewed espresso. Use a strong concentration for the best flavor.

How do I ensure the cake releases cleanly from the bundt pan?

Careful greasing and dusting the pan with flour, especially getting into all the grooves, is essential. Let the cake cool for 15 minutes before inverting it onto a wire rack.