Introduction

This decadent hazelnut bundt cake combines the rich flavors of toasted hazelnuts and bold espresso for a moist, tender crumb. Topped with a glossy dark chocolate glaze and crunchy hazelnut garnish, it’s the perfect dessert to impress friends or treat yourself.

The image shows a round bundt cake on a white plate, with a rich dark brown color and a dense texture studded with chopped nuts and chocolate chunks throughout the cake. The top of the cake is generously covered with thick, glossy dark chocolate ganache that drips unevenly down the sides, adding a shiny smooth layer contrasting with the rough texture of the cake. The cake is placed on a white marbled surface that softly reflects light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
4 oz (115g) Good Quality Dark or Semi-Sweet Chocolate, finely chopped
1/4 cup (60ml) Heavy Cream
1 tablespoon Unsalted Butter
1/3 cup Coarsely Chopped Toasted Hazelnuts (for garnish)

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 corner, then dust with flour and tap out the excess.
Step 2: In a medium bowl, whisk together the flour, ground hazelnuts, baking powder, baking soda, and salt.
Step 3: In a large bowl, beat the softened butter and sugar on medium-high speed for 3–4 minutes until the mixture is light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5: Reduce mixer speed to low. Alternately add the dry ingredients in three parts, with the sour cream and cooled espresso in two parts, beginning and ending with the dry. Mix only until the last flour streaks disappear.
Step 6: Pour the batter into the prepared bundt pan, spreading it evenly. Bake for 45–55 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 7: Let the cake cool in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack and allow it to 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 just simmering.
Step 9: Pour the hot cream mixture over the chocolate and let stand undisturbed for 5 minutes. Gently whisk until smooth and glossy.
Step 10: When the cake is fully cooled, pour the chocolate glaze over the top, letting it drip down the sides. Immediately sprinkle with chopped toasted hazelnuts while the glaze is still wet.

Tips & Variations

A well-greased and floured bundt pan ensures the cake releases cleanly—don’t skip this step.
Use room temperature butter, eggs, and sour cream for a smooth, tender batter.
Mix batter just until the dry ingredients disappear to avoid a tough texture.
Allow the hot cream to sit on the chocolate for the full 5 minutes before whisking for a smooth ganache.
For added flavor, try folding in 1/2 cup mini chocolate chips or drizzle with caramel before glazing.

Storage

Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving. Leftovers can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge. Reheat slices gently in a warm oven for a few minutes to restore softness.

How to Serve

The image shows a rich, round chocolate bundt cake with multiple layers of dark, dense cake embedded with chunks of chocolate and pieces of light brown nuts throughout. A shiny, thick layer of dark chocolate glaze drips down the sides in long, smooth streams, giving the cake a glossy finish. The cake sits on a white plate, and there are scattered nut pieces around the base. The background features a soft, white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute coffee for the espresso?

Yes, very strong brewed coffee works well as a substitute and will provide a similar depth of flavor.

How do I ensure the bundt cake doesn’t stick to the pan?

Grease the bundt pan thoroughly with softened butter and then dust it with flour, tapping out the excess. This coating acts as a barrier to help the cake release cleanly once baked.