Introduction

This Decadent Hazelnut Bundt Cake with Espresso & Chocolate Glaze is a perfect blend of nutty richness and bold coffee flavor. Topped with a glossy chocolate glaze and toasted hazelnuts, it’s an elegant treat ideal for any special occasion or cozy afternoon tea.

A thick, dark chocolate bundt cake sits on a white plate, with a smooth and glossy chocolate glaze dripping down the sides in uneven long streaks. The cake texture looks dense and fudgy with visible chunks of nuts scattered throughout the surface. The nuts are light tan and finely chopped, embedded in and on top of the rich chocolate cake. The cake is set against a white marbled background with some soft focus elements behind it, giving the image a cozy and inviting feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups (210g) All-Purpose Flour
1¼ cups (150g) Finely Ground Toasted Hazelnuts (Hazelnut Meal)
1½ teaspoons Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
1 cup (225g) Unsalted Butter, softened to room temperature
1½ 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
½ cup (120ml) Very Strong Brewed Espresso or Coffee, cooled
4 oz (115g) Good Quality Dark or Semi-Sweet Chocolate, finely chopped
¼ cup (60ml) Heavy Cream
1 tablespoon Unsalted Butter
⅓ cup Coarsely Chopped Toasted Hazelnuts

Instructions

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

Tips & Variations

For a more intense hazelnut flavor, toast whole hazelnuts and grind them yourself just before baking.
If espresso isn’t available, strong brewed coffee works well as a substitute.
Use semi-sweet or dark chocolate depending on your preferred sweetness and intensity for the glaze.
To ensure even baking, avoid opening the oven door during the first 40 minutes of baking.

Storage

Store the cake covered at room temperature for up to 3 days or refrigerated for up to 5 days. To keep the glaze fresh, store the cake in an airtight container. If refrigerated, bring the cake to room temperature before serving for the best flavor and texture. Reheat slices gently in the microwave for about 10 seconds if desired.

How to Serve

A tall bundt cake covered with a thick, shiny layer of dark chocolate glaze dripping down the sides, topped with chopped nuts scattered evenly on top and embedded throughout the cake's surface. The cake itself is rich and dense with visible chunks of chocolate and nuts throughout its dark brown crumb. The cake sits on a white plate with a reflective silver-like rim, placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of hazelnuts?

Yes, almonds or pecans can be substituted, but the flavor and texture will change. Toast and finely grind the nuts for the best result.

Is it necessary to use sour cream in this recipe?

Sour cream adds moisture and a slight tang that balances the richness. You can substitute with plain yogurt if needed, but the texture may be slightly different.