Description
This Irresistible Hazelnut Bundt Cake features a tender crumb infused with ground hazelnuts and rich espresso, finished with a luscious dark chocolate espresso glaze. The perfect balance of nutty flavor and mocha notes makes it a delectable treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 1 cup Ground Hazelnuts
- 1 tbsp Baking Powder (ensure it’s fresh)
- 1 tsp Baking Soda (ensure it’s fresh)
- 1 tsp Salt
Wet Ingredients
- 1 cup Butter (Softened) (or coconut oil for dairy-free)
- 1.5 cups Granulated Sugar (or brown sugar for a denser bite)
- 4 Room Temperature Eggs (or flax eggs as a vegan alternative)
- 1 tbsp Vanilla Extract (or almond extract for a twist)
- 1 cup Sour Cream (or full-fat plain Greek yogurt)
- 1 cup Espresso (or brewed coffee)
Glaze Ingredients
- 0.5 cups Heavy Cream (or full-fat coconut cream for dairy-free)
- 1 tbsp Butter
- 8 oz Chocolate (luxurious dark chocolate)
- 0.5 cups Chopped Toasted Hazelnuts (for garnishing)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly and dust it with flour to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: Using a stand mixer, beat the softened butter and sugar on medium-high speed until fluffy and pale, about 3 to 4 minutes. This aerates the mixture, helping the cake rise.
- Add Eggs and Extract: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to add depth of flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream and the cooled espresso. Begin and end with the dry ingredients, mixing just until incorporated to maintain a tender crumb.
- Bake the Cake: Pour the batter into the prepared bundt pan and smooth the surface. Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes to set, then invert it onto a wire rack to cool completely. This avoids sogginess and preserves texture.
- Prepare the Espresso Glaze: In a small saucepan, heat the heavy cream and butter over medium heat until just simmering. Pour this hot mixture over the chopped dark chocolate in a bowl and let sit for a few minutes to melt.
- Mix the Glaze: Stir the cream and chocolate mixture gently until smooth and glossy with no lumps.
- Glaze and Garnish: Once the cake is completely cool, pour the espresso glaze evenly over the top. Sprinkle with chopped toasted hazelnuts for an extra crunch and nutty flavor. Let the glaze set before serving.
Notes
- Ensure your baking powder and baking soda are fresh to guarantee proper rising.
- For a dairy-free version, substitute butter with coconut oil and sour cream with full-fat coconut cream or dairy-free yogurt.
- Flax eggs can be used as a vegan egg substitute by mixing 1 tablespoon ground flaxseed with 3 tablespoons water per egg.
- Using brown sugar instead of granulated sugar adds moisture and a slight caramel flavor.
- Allow the espresso to cool before adding to the batter to prevent cooking the eggs.
- Let the glaze set at room temperature or chill briefly for a firmer finish.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
