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Decadent Hazelnut Bundt Cake with Espresso & Chocolate Glaze Recipe

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★★★★★

4.9 from 102 reviews

This Decadent Hazelnut Bundt Cake combines finely ground toasted hazelnuts and rich espresso for a moist, flavorful treat. It’s topped with a glossy dark chocolate glaze and garnished with chopped toasted hazelnuts, offering a perfect balance of nutty, sweet, and coffee flavors. Ideal for special occasions or anytime you crave an indulgent dessert with a sophisticated twist.

Ingredients

Scale

For the Hazelnut Espresso Cake

  • 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

For the Dark Chocolate Glaze

  • 4 oz (115g) Good Quality Dark or Semi-Sweet Chocolate, finely chopped
  • 1/4 cup (60ml) Heavy Cream
  • 1 tablespoon Unsalted Butter

For Garnish

  • 1/3 cup Coarsely Chopped Toasted Hazelnuts

Instructions

  1. Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with softened butter, ensuring every nook is coated. Dust the pan with flour, tapping out any excess flour to prevent sticking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and nuts.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until the mixture is light in color and fluffy in texture, which creates air for a tender crumb.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition for full incorporation. Then mix in the pure vanilla extract for flavor.
  5. Alternate Wet and Dry Ingredients: Reduce mixer speed to low. Add the dry ingredient mixture in three parts, alternating with the sour cream and cooled espresso in two parts, starting and ending with the dry ingredients. Mix only until the last streaks of flour disappear to avoid overmixing and toughening the cake.
  6. Fill Pan and Bake: Spoon the batter evenly into the prepared bundt pan, smoothing the top gently. Bake for 45-55 minutes, or until a wooden skewer inserted into the thickest part comes out clean, indicating the cake is fully baked.
  7. Cool Correctly: Allow the cake to cool in the pan on a wire rack for exactly 15 minutes to set. After 15 minutes, invert the cake onto the wire rack to release it from the pan and let it cool completely before glazing.
  8. Make the Glaze: Place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream and butter in a small saucepan just until it begins to simmer. Pour the hot cream and butter mixture over the chopped chocolate and let it sit undisturbed for 5 minutes to allow the chocolate to melt evenly. Afterwards, whisk gently until you achieve a smooth, glossy glaze.
  9. Glaze and Garnish: Ensure the cake is completely cool. Slowly pour the slightly cooled chocolate glaze over the top, allowing it to drip naturally down the sides. Immediately sprinkle the chopped toasted hazelnuts on top while the glaze is still wet for an attractive finish.

Notes

  • Perfect Pan Prep: A properly greased and floured bundt pan is essential to ensure the cake releases cleanly without sticking.
  • Room Temperature is Crucial: Using room temperature butter, eggs, and sour cream ensures smooth emulsification and a tender, uniform crumb.
  • Don’t Overmix: When combining wet and dry ingredients, mix only until the last streaks of flour have disappeared to prevent gluten development and a tough texture.
  • Let the Glaze Sit: Allow the chocolate and cream mixture to sit for the full 5 minutes before whisking to achieve a smooth, glossy, non-grainy ganache.

Keywords: hazelnut bundt cake, espresso cake, chocolate glaze, coffee dessert, hazelnut cake, bundt cake recipe, coffee and chocolate cake

Find it online: https://mixitwitjoe.com/decadent-hazelnut-bundt-cake-with-espresso-and-chocolate-glaze-recipe/