Decadent Hazelnut Bundt Cake with Espresso & Chocolate Glaze Recipe
This Decadent Hazelnut Bundt Cake combines the rich nuttiness of toasted hazelnuts with the deep flavors of espresso and a glossy dark chocolate glaze. Moist and tender from sour cream and finely ground hazelnuts folded into the batter, this cake offers a beautifully balanced taste experience. Finished with a silky chocolate-espresso glaze and crunchy toasted hazelnuts, it’s perfect for special occasions or an indulgent coffee break treat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry 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
Wet Ingredients and Batter
- 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
Chocolate Glaze and Garnish
- 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
- Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Meticulously grease a 10-inch bundt pan with softened butter, ensuring you cover every nook and cranny, then dust it lightly with flour, tapping out any excess to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, baking soda, and salt until evenly mixed.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for 3 to 4 minutes until the mixture is light in color and fluffy in texture, which will help create a tender cake crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they fully incorporate. Then mix in the pure vanilla extract for flavor depth.
- Alternate Wet and Dry Ingredients: Lower your 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—and mix just until the last streaks of flour disappear to avoid overmixing.
- Fill Pan and Bake: Spoon the batter evenly into the prepared bundt pan, smoothing the top, then bake for 45 to 55 minutes or until a wooden skewer inserted into the thickest part comes out clean, indicating doneness.
- Cool Correctly: Let the cake cool in the pan on a wire rack for 15 minutes to firm up, then confidently invert the pan to release the cake onto the rack and cool completely before glazing.
- Make the Glaze: Place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, gently heat the heavy cream and butter until just simmering, then pour over the chocolate. Allow to sit undisturbed for 5 minutes, then whisk gently until smooth and glossy.
- Glaze and Garnish: Once the cake is completely cool, pour the slightly cooled chocolate glaze over the top, letting it drip down the sides naturally. Immediately sprinkle the chopped toasted hazelnuts over the glaze while it is still wet to ensure they adhere beautifully.
Notes
- Use room temperature ingredients for best mixing results and a tender crumb.
- To toast hazelnuts, spread them on a baking sheet and roast in a 350°F (175°C) oven for about 10 minutes until lightly browned and fragrant.
- If espresso is not available, use very strong brewed coffee as a substitute for a similar depth of flavor.
- Make sure the cake is completely cool before glazing to prevent the glaze from melting or sliding off.
- For cleaner slices, allow the glazed cake to set for at least 30 minutes before serving.
Keywords: Hazelnut Bundt Cake, Espresso Cake, Chocolate Glaze Cake, Coffee Cake, Nutty Cake
