Print

Decadent Hazelnut Bundt Cake with Espresso & Chocolate Glaze Recipe

Print Recipe

★★★★★

4.7 from 146 reviews

This Decadent Hazelnut Bundt Cake combines the rich flavors of toasted hazelnuts and strong espresso, complemented by a glossy dark chocolate glaze. The moist cake is tender and full of nutty depth, topped with chocolate and crunchy toasted hazelnuts for a sophisticated dessert perfect for special occasions or afternoon tea.

Ingredients

Scale

For the Hazelnut Espresso Cake

  • 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

For the Dark Chocolate Glaze

  • 4 oz (115g) Good Quality Dark or Semi-Sweet Chocolate, finely chopped
  • 1/4 cup (60ml) Heavy Cream
  • 1 tablespoon Unsalted Butter

For Garnish

  • 1/3 cup Coarsely Chopped Toasted Hazelnuts

Instructions

  1. Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with softened butter, ensuring all crevices are coated. Dust the pan with flour and tap out any excess to prevent sticking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground toasted hazelnuts, baking powder, baking soda, and salt to distribute the leavening agents evenly.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until the mixture is light in color and fluffy in texture, which helps incorporate air for a tender crumb.
  4. Add Eggs and Vanilla: Add the room-temperature eggs one at a time, beating well after each addition to ensure full incorporation. Then beat in the vanilla extract for flavor.
  5. Alternate Wet and Dry: 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 dry. Mix only until the last streaks of flour disappear to avoid overmixing, which can toughen the cake.
  6. Fill Pan and Bake: Spoon the batter evenly into the prepared bundt pan and smooth the top. Bake for 45-55 minutes, or until a wooden skewer inserted into the thickest part comes out clean, indicating the cake is fully baked.
  7. Cool Correctly: Let the cake cool in the pan on a wire rack for exactly 15 minutes to set. Then invert the cake onto the rack to release it from the pan and let it cool completely to room temperature before glazing.
  8. Make the Glaze: Place finely chopped chocolate in a heatproof bowl. Heat heavy cream and butter in a small saucepan until just simmering. Pour the hot cream mixture over the chocolate and let it sit undisturbed for 5 minutes. Whisk gently after 5 minutes until a smooth, glossy chocolate glaze forms.
  9. Glaze and Garnish: Ensure the cake is completely cool. Slowly pour the slightly cooled chocolate glaze over the top, allowing it to drip down the sides evenly. Immediately sprinkle the coarsely chopped toasted hazelnuts on top while the glaze is still wet for added texture and flavor.

Notes

  • Perfect Pan Prep: A well-greased and floured bundt pan is essential to ensure the cake releases cleanly without sticking.
  • Room Temperature is Crucial: Use room temperature butter, eggs, and sour cream for smooth emulsification and a tender cake crumb.
  • Don’t Overmix: Mix the batter only until the last streaks of flour disappear to prevent gluten development and toughness.
  • Let the Glaze Sit: Allow the hot cream to sit over the chocolate without stirring for 5 minutes to melt it evenly, ensuring a smooth, non-grainy glaze.

Keywords: hazelnut cake, bundt cake, espresso cake, chocolate glaze, coffee cake, toasted hazelnuts, dessert, chocolate ganache

Find it online: https://tastemadebyclara.com/decadent-hazelnut-bundt-cake-with-espresso-and-chocolate-glaze-recipe/