There’s a certain warmth that envelops me when I think about baking, especially on a cozy afternoon when the world seems to slow down. Picture yourself in the kitchen, the rich scent of hazelnuts mingling with freshly brewed espresso, lifting your spirits as you prepare to create something truly special. This Hazelnut Bundt Cake with Espresso & Chocolate Glaze is not just a dessert; it’s an experience for all your senses.
From the moment you open the oven, you’ll be greeted by a golden-brown cake, beautifully aromatic and begging to be adorned with a silky chocolate glaze. The combination of nutty hazelnuts and robust espresso makes every slice a delightful treat, perfect for sharing with friends or savoring alone as a moment of indulgence.
With this easy-to-follow recipe, even novice bakers can impress their friends and family. So, let’s roll up our sleeves and dive into the magic of homemade baking—your taste buds will thank you!
Why is Hazelnut Bundt Cake with Espresso & Chocolate Glaze so special?
Irresistible flavor: The rich, nutty taste of hazelnuts paired with espresso creates a luscious flavor profile that’s hard to resist.
Decadent glaze: The silky chocolate glaze perfectly complements the cake, adding an extra layer of indulgence.
Easy to make: With straightforward steps, you’ll create a stunning dessert even as a beginner.
Perfect for sharing: Whether at gatherings or a casual afternoon treat, this cake is sure to impress your guests.
Versatile: Enjoy it as a coffee companion, dessert for special occasions, or simply a well-deserved indulgence.
Bake your way to happiness and check out my guide on how to bake the perfect Bundt cake for tips!
Hazelnut Bundt Cake with Espresso Ingredients
For the Cake
- All-Purpose Flour – 1 1/2 cups (210g) for a light and fluffy texture.
- Finely Ground Toasted Hazelnuts – 1 1/4 cups (150g) give a deep nutty flavor that enhances the cake.
- Baking Powder – 1 1/2 teaspoons ensures the cake rises beautifully.
- Baking Soda – 1/2 teaspoon helps the cake become light and airy.
- Salt – 1/2 teaspoon balances the sweetness and enhances the flavors.
- Unsalted Butter – 1 cup (225g), softened; this adds richness and moistness.
- Granulated Sugar – 1 1/2 cups (300g) for sweetness that perfectly complements the espresso.
- Large Eggs – 3, at room temperature; they help emulsify the batter for a tender crumb.
- Pure Vanilla Extract – 1 teaspoon adds a sweet aromatic note.
- Full-Fat Sour Cream – 1 cup (240ml), at room temperature, keeps the cake moist and tender.
- Very Strong Brewed Espresso or Coffee – 1/2 cup (120ml), cooled; it enhances the chocolate and hazelnut flavors.
For the Chocolate Glaze
- Good Quality Dark or Semi-Sweet Chocolate – 4 oz (115g), finely chopped for a deep richness.
- Heavy Cream – 1/4 cup (60ml) is heated to create a luxurious glaze.
- Unsalted Butter – 1 tablespoon adds extra shine and richness to the glaze.
For the Topping
- Coarsely Chopped Toasted Hazelnuts – 1/3 cup gives a delightful crunch on top of the glaze.
Dive into the world of baking with this Hazelnut Bundt Cake with Espresso & Chocolate Glaze and enjoy an experience that warms the heart just as much as the oven!
How to Make Hazelnut Bundt Cake with Espresso & Chocolate Glaze
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Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan with softened butter and dust it with flour to ensure the cake releases easily after baking.
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Whisk together the all-purpose flour, finely ground toasted hazelnuts, baking powder, baking soda, and salt in a medium bowl. This combination will provide a delightful structure to your cake.
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Beat the softened butter and granulated sugar in a large bowl on medium-high speed for 3-4 minutes until the mixture is light and fluffy. This step is key for a soft texture.
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Add the eggs one at a time, making sure to beat well after each addition. Follow this by incorporating the pure vanilla extract, enhancing the cake with a sweet aroma.
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Combine the dry ingredients with the wet mixture by reducing the mixer speed to low. Alternate adding the dry ingredients in three parts with the sour cream and cooled espresso in two parts, starting and ending with the dry ingredients until just combined.
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Spoon the batter into the prepared bundt pan, spreading it evenly. Place in the oven to bake for 45-55 minutes or until a skewer inserted into the thickest part comes out clean, signaling it’s perfect!
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Cool the cake in the pan on a wire rack for 15 minutes before inverting to completely cool. This allows a tender crumb without falling apart.
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For the Glaze: Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and butter until it simmers. Pour the hot cream over the chocolate and let it sit for 5 minutes, then whisk gently until smooth and glossy.
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Glaze the cooled cake by pouring the chocolate mixture over the top, allowing it to drip beautifully down the sides. While the glaze is still wet, sprinkle chopped toasted hazelnuts on top for a crunchy finish.
Optional: Add a dusting of cocoa powder for an elegant touch!
Exact quantities are listed in the recipe card below.
What to Serve with Hazelnut Bundt Cake with Espresso & Chocolate Glaze?
Imagine a table set not just with delightful dessert but an inviting spread that enhances the enchanting flavors of your cake.
- Fresh Berries: The tartness of raspberries or strawberries adds a refreshing contrast to the rich bundt cake.
- Vanilla Ice Cream: Creamy and smooth, it pairs beautifully, melting gently against the warm cake for a decadent finish.
For a more extravagant touch, consider a dollop of whipped cream atop each slice, creating an indulgent experience that’s hard to resist.
- Espresso or Coffee: A cup of bold espresso or your favorite coffee brew enhances the espresso notes in the cake while providing a warm hug in a mug.
- Chocolate Mousse: This dessert’s light and airy texture contrasts with the denser cake, adding a refined touch to your meal.
Lastly, serve with a glass of dessert wine, perhaps a late-harvest Riesling, which echoes the cake’s sweetness and makes every bite sparkle with joy.
How to Store and Freeze Hazelnut Bundt Cake with Espresso & Chocolate Glaze
Room Temperature: Store the cake covered at room temperature for up to 3 days to maintain its delicious moisture.
Fridge: If you want to keep the cake fresh for a longer period, refrigerate it for up to 1 week in an airtight container.
Freezer: For longer storage, wrap the cake tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months.
Reheating: Thaw the cake in the fridge overnight and bring it to room temperature before serving. For a warm treat, you can microwave individual slices for about 10-15 seconds. Enjoy this delightful Hazelnut Bundt Cake with Espresso & Chocolate Glaze any time!
Expert Tips for Hazelnut Bundt Cake
Grease & Flour: Ensure your bundt pan is generously greased and floured to avoid sticking, so your cake releases flawlessly.
Room Temperature Ingredients: Using eggs, butter, and sour cream at room temperature helps create an evenly mixed batter, enhancing the texture of your Hazelnut Bundt Cake with Espresso & Chocolate Glaze.
Don’t Overmix: Mix until just combined to avoid a dense cake. Overmixing can lead to a tough texture.
Cool Completely: Allow the cake to cool completely before glazing. This prevents the chocolate glaze from melting into the cake and losing its beautiful presentation.
Storage Tips: Store any leftovers in an airtight container to keep the cake moist for days. Enjoy a slice with your morning coffee!
Make Ahead Options
These Hazelnut Bundt Cake with Espresso & Chocolate Glaze are perfect for busy home cooks looking to save time! You can prepare the cake batter up to 24 hours in advance; simply store it in an airtight container in the refrigerator to keep it fresh and prevent any browning. Additionally, the cake itself can be baked a few days ahead—just make sure it’s completely cooled before wrapping it tightly in plastic wrap to maintain its moisture. When you’re ready to serve, finish with the chocolate glaze, which can be made the same day for the best texture. Just warm it slightly if it thickens, and you’ll have a show-stopping dessert ready in no time!
Hazelnut Bundt Cake with Espresso Variations
Feel free to explore delightful twists on this recipe, allowing your creativity to shine in the kitchen!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend; add a bit of xanthan gum for the right texture.
- Nut-Free: Swap out hazelnuts for sunflower seeds. Toast them for added depth and crunch without the allergens.
- Dairy-Free: Use a dairy-free butter alternative and coconut yogurt instead of sour cream, keeping the moistness intact.
- Coffee-Free: Replace espresso with strong brewed herbal tea, like chai or rooibos, for a fragrant alternative.
- Chocolate Lovers: Incorporate chocolate chips into the batter for delightful chocolate pockets in every slice.
For an interesting bake, try adding orange zest to the batter. The citrus brightens the flavor beautifully, creating a vibrant flavor harmony that dances on your palate.
- Spiced Up: Mix in a teaspoon of cinnamon or cardamom to the dry ingredients for a warm spice twist.
- Caramel Drizzle: Top your cake with a salted caramel sauce instead of the chocolate glaze for a more decadent treat.
Getting creative with these variations makes this cake uniquely yours! Enjoy the fun of baking and share your delicious creations with loved ones.
Hazelnut Bundt Cake with Espresso & Chocolate Glaze Recipe FAQs
What is the best way to select hazelnuts for this cake?
Absolutely! Look for hazelnuts that are firm and whole, free from dark spots or cracks. Fresh hazelnuts should smell nutty and sweet. Opt for toasted ones for a richer flavor, which you can find pre-ground for your convenience, or easily toast raw hazelnuts at home in a dry pan over medium heat until fragrant.
How should I store the Hazelnut Bundt Cake with Espresso & Chocolate Glaze?
Very! Store your cake at room temperature in an airtight container, and it will stay fresh for up to 3 days. If you want it to last longer, refrigerate it for up to a week, but be sure to wrap it well to keep the moisture intact.
Can I freeze the Hazelnut Bundt Cake?
Of course! To freeze, wrap the completely cooled cake tightly in plastic wrap followed by aluminum foil. Place in the freezer, and it can last for up to 3 months. When you’re ready to enjoy it, just let it thaw in the refrigerator overnight and then bring to room temperature before serving.
Why is my cake not rising properly?
If your cake is not rising, it might be due to expired baking powder or baking soda. Always check the expiration dates on these ingredients. Additionally, ensure that you’re not overmixing the batter after adding the flour, as this can lead to a denser cake. Make sure to measure ingredients accurately, too.
Is this cake safe for people with nut allergies?
Definitely something to consider! This Hazelnut Bundt Cake contains a significant amount of hazelnuts, so it’s not safe for those with nut allergies. If you need a nut-free alternative, you can experiment with ground sunflower seeds or use a nut-free flour blend, but the flavor will differ significantly.
What should I do if the chocolate glaze is too thick?
If your glaze is thicker than desired, don’t fret! Simply warm up the glaze gently on the stove while stirring continuously, or add a splash of warm heavy cream until you reach the desired smooth and pourable consistency. This way, you can still achieve that beautiful, glossy finish on your cake!
Irresistible Hazelnut Bundt Cake with Espresso & Chocolate Glaze
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan with softened butter and dust it with flour.
- Whisk together the all-purpose flour, finely ground toasted hazelnuts, baking powder, baking soda, and salt in a medium bowl.
- Beat the softened butter and granulated sugar in a large bowl on medium-high speed for 3-4 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition, followed by the pure vanilla extract.
- Combine the dry ingredients with the wet mixture by reducing mixer speed to low, alternating between the dry ingredients and sour cream and cooled espresso.
- Spoon the batter into the prepared bundt pan, spreading it evenly, and bake for 45-55 minutes or until skewer comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes before inverting to completely cool.
- For the glaze: Heat the heavy cream and butter in a small saucepan until it simmers, then pour it over the finely chopped chocolate.
- Whisk the mixture gently until smooth and glossy, then glaze the cooled cake by pouring the chocolate mixture over the top.
- While the glaze is still wet, sprinkle chopped toasted hazelnuts on top for a crunchy finish.