Description
This Irresistible Hazelnut Bundt Cake combines the nutty flavor of ground hazelnuts with the rich depth of espresso, all topped with a luscious dark chocolate espresso glaze and a sprinkle of toasted hazelnuts. Moist and fluffy with a perfect balance of sweetness and bittersweet notes, this classic cake is a decadent treat perfect 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)
- 8 oz Chocolate (luxurious dark chocolate)
- 0.5 cups Chopped Toasted Hazelnuts (for garnishing)
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly and dust it lightly with flour to prevent sticking.
- 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: In a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Flavoring: Add the eggs one at a time, beating well after each addition to incorporate fully. Then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture alternately with the sour cream and cooled espresso, starting and ending with the flour mixture. Mix each addition until just combined to avoid overmixing.
- Fill and Bake: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Then, invert it onto a wire rack and let it cool completely before glazing.
- Prepare the Glaze: In a small saucepan, heat the heavy cream and butter over medium heat just until it starts to simmer. Pour this hot mixture over the chopped dark chocolate in a heatproof bowl. Let it sit for a couple of minutes, then stir gently until the glaze is smooth and glossy.
- Glaze and Garnish: Once the cake is completely cooled, pour the espresso glaze evenly over the top. Sprinkle with chopped toasted hazelnuts for an extra crunchy texture and nutty aroma.
Notes
- You can substitute butter with coconut oil and heavy cream with coconut cream for a dairy-free version.
- Flax eggs make this recipe vegan-friendly, but baking powder and soda freshness is crucial for proper rise.
- Using brown sugar instead of white sugar will add a deeper, caramel-like flavor to the cake.
- Make sure the espresso or coffee is cooled completely before adding to the batter to prevent curdling.
- Toast the hazelnuts lightly in a dry skillet for enhanced flavor before chopping.
