There’s something truly special about the combination of hazelnuts, espresso, and chocolate that can transport you straight to a cozy café in Italy. When I first experimented with this Hazelnut Bundt Cake with Espresso & Chocolate Glaze, I knew I had stumbled upon a little culinary magic. This cake is more than just dessert; it’s a celebration of flavor that dances on your palate with every bite.
Imagine the nutty aroma wafting through your kitchen as the cake bakes—it’s enough to make anyone forget about fast food and crave the warmth of homemade goodness. Perfect for gatherings or just a slice to enjoy by yourself, this cake brings a touch of elegance without demanding hours in the kitchen.
Join me in crafting this delightful bundt cake that’s simple enough for a weeknight treat yet impressive enough to wow guests. With its rich espresso flavor and luscious chocolate glaze, it’s bound to become a beloved staple in your recipe repertoire! Let’s dive in and create a dessert that’s sure to evoke smiles and warm memories.
Why is Hazelnut Bundt Cake with Espresso & Chocolate Glaze irresistible?
Decadent flavors: The rich combination of hazelnuts, espresso, and chocolate makes every bite a delightful experience that’s hard to resist.
Easy preparation: With straightforward steps, you can whip this cake up in no time, transforming your home into a fragrant bakery without the hassle.
Perfect for sharing: It’s an impressive dessert for gatherings, ensuring you’ll be the star of the event, but it’s also great for personal indulgence—why not treat yourself?
Versatile treat: Whether paired with coffee for brunch or enjoyed on its own in the evening, this cake fits any occasion wonderfully.
Dive into the world of flavors and create this showstopper that everyone will rave about! For more delightful treats, consider exploring my Homemade Dessert Recipes.
Hazelnut Bundt Cake Ingredients
• Get ready to bake a delicious Hazelnut Bundt Cake with Espresso & Chocolate Glaze!
For the Cake
- All-Purpose Flour – This creates the perfect structure for your cake.
- Finely Ground Toasted Hazelnuts – Adds a nutty depth that enhances the overall flavor.
- Baking Powder – Ensures your cake rises beautifully for a light texture.
- Baking Soda – Works alongside baking powder to create that perfect lift.
- Salt – A pinch brings out all the flavors in your cake.
- Unsalted Butter – Guarantees a rich and creamy base; you can substitute with margarine if needed.
- Granulated Sugar – Sweetens the cake and helps in creating a lovely crumb.
- Large Eggs – Binds the ingredients together and adds moisture.
- Pure Vanilla Extract – Infuses a warm flavor that complements the hazelnuts and espresso.
- Full-Fat Sour Cream – Enhances the cake’s moisture and gives it a slight tang.
- Very Strong Brewed Espresso or Coffee – Deepens the flavor; feel free to swap in decaffeinated coffee if you prefer.
For the Chocolate Glaze
- Good Quality Dark or Semi-Sweet Chocolate – Use the best you can find for a smooth and luscious finish.
- Heavy Cream – Adds richness and helps create a silky glaze.
- Unsalted Butter – A touch makes the glaze glossy and smooth.
For the Topping
- Coarsely Chopped Toasted Hazelnuts – Decorative and delicious, they provide a wonderful crunch on top!
How to Make Hazelnut Bundt Cake with Espresso & Chocolate Glaze
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Preheat your oven to 350°F (175°C). Take your 10-inch bundt pan and grease it generously with softened butter before dusting it with flour to prevent sticking.
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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 allows for even distribution of leavening agents and keeps your cake light.
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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 looks light, fluffy, and slightly pale—trust me, this step is key for a tender cake!
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Add the eggs one at a time, making sure to beat well after each addition. Finish off by mixing in the pure vanilla extract to enrich the flavor profile.
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Combine the dry ingredients with the wet mixture by gradually adding them to the butter mixture. Alternate between the dry mix and the full-fat sour cream, along with the cooled espresso, ensuring a smooth batter.
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Spoon the batter into your prepared bundt pan, spreading it evenly. Bake for 45-55 minutes or until a skewer inserted into the cake comes out clean—your kitchen will smell incredible!
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Cool the cake in the pan on a wire rack for about 15 minutes before gently inverting it to cool completely. This helps it set perfectly without breaking.
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For the glaze: Heat the heavy cream and one tablespoon of butter in a small saucepan over low heat until it simmers. Then, pour this mixture over the finely chopped chocolate in a bowl.
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Whisk the chocolate and cream mixture gently until it transforms into a smooth, glossy glaze—feel free to taste it too; it’s divine!
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Glaze the cooled cake by pouring the chocolate mixture generously over the top. While the glaze is still wet, don’t forget to sprinkle the chopped toasted hazelnuts on top for a delightful crunch!
Optional: Serve with a dollop of whipped cream for extra indulgence.
Exact quantities are listed in the recipe card below.
Hazelnut Bundt Cake with Espresso & Chocolate Glaze Variations
Feel free to explore these delightful twists that will personalize your cake and elevate its flavors!
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Nut-Free: Replace hazelnuts with sunflower seed flour for a nut-free version that still captivates with its sweetness.
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Gluten-Free: Use a 1:1 gluten-free flour blend to make this cake suitable for gluten sensitivities without sacrificing taste.
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Chocolate Lovers: Add 1/4 cup cocoa powder to the flour mixture for an extra chocolatey kick that chocolate lovers will adore!
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Fruity Surprise: Incorporate 1 cup of berries, like raspberries or chopped strawberries, into the batter for a refreshingly fruity flavor.
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Vegan Option: Substitute eggs with flax eggs and use vegan butter for a plant-based marvel that everyone can enjoy.
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More Espresso: Amp up the espresso flavor by increasing the amount to 3/4 cup; it gives an invigorating coffee punch to each slice.
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Syrupy Bliss: Drizzle the finished cake with a homemade chocolate sauce or caramel for added decadence that everyone will cherish.
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Spiced Delight: Add a pinch of cinnamon or cardamom to the flour mixture for a warm, inviting aroma that’s perfect for cozy gatherings.
Embrace these variations and transform your Hazelnut Bundt Cake into a personalized masterpiece full of surprises! Happy baking!
Expert Tips for Hazelnut Bundt Cake
Ingredient Quality: Always use fresh, high-quality ingredients like dark chocolate and real vanilla for the best flavors in your Hazelnut Bundt Cake with Espresso & Chocolate Glaze.
Mixing Technique: Avoid over-mixing the batter after adding dry ingredients. This can lead to a tough cake; mix just until combined for a tender texture.
Check for Doneness: Oven temperatures can vary; use a skewer to test for doneness. Insert it into the thickest part of the cake—if it comes out clean, it’s ready!
Cooling: Allow the cake to cool completely before glazing. If it’s warm, the glaze might slide off rather than set beautifully on top.
Storage: To keep the cake fresh, cover it loosely with plastic wrap or store it in an airtight container at room temperature for up to three days.
Make Ahead Options
These Hazelnut Bundt Cake with Espresso & Chocolate Glaze are perfect for meal prep! You can prepare the cake batter up to 24 hours in advance by mixing it and storing it in the refrigerator; just give it a quick stir before pouring it into the bundt pan. The baked cake itself can be made up to 3 days ahead—simply wrap it tightly in plastic wrap once cooled, ensuring it stays moist. For the glaze, make it the day before serving and refrigerate it; just reheat gently before pouring over the cake. With these simple make-ahead steps, you’ll have a luscious dessert that’s just as delicious and ready to impress your guests with minimal last-minute effort!
How to Store and Freeze Hazelnut Bundt Cake with Espresso & Chocolate Glaze
Room Temperature: Store your Hazelnut Bundt Cake at room temperature in a cool, dry place, covered loosely with plastic wrap. It will stay fresh for up to 3 days.
Fridge: If you prefer to keep it for longer, refrigerate the cake in an airtight container for up to 1 week. Just allow it to come to room temperature before serving, so it regains its delightful texture.
Freezer: To freeze, wrap the cake tightly in plastic wrap and aluminum foil, ensuring no air is trapped inside. It will keep well for up to 2 months; thaw in the fridge overnight before enjoying.
Reheating: To warm individual slices, pop them in the microwave for 10-15 seconds; adding a small dollop of cream can enhance the experience!
What to Serve with Hazelnut Bundt Cake with Espresso & Chocolate Glaze?
Indulging in a slice of this delightful bundt cake creates a flavorful moment worth savoring with complementary dishes or drinks.
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Fresh Berries: Juicy strawberries or raspberries offer a tart contrast that brightens the rich flavors of the cake. The vibrant colors also make for an appealing presentation.
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Whipped Cream: A light dollop of freshly whipped cream adds a luscious creaminess that pairs beautifully with the chocolate glaze. It’s a classic touch that elevates every bite.
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Vanilla Ice Cream: Creamy vanilla ice cream melting on top of the warm cake creates a deliciously decadent experience. The contrast of temperatures is simply divine!
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Coffee or Espresso: Serve alongside a freshly brewed cup to enhance the cake’s espresso flavor. Coffee lovers will truly appreciate this pairing, creating a complete café experience at home.
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Chocolate Truffles: Providing an extra chocolatey touch, these rich little bites can satisfy any chocolate craving while keeping the theme consistent.
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Toasted Hazelnuts: A small bowl of chopped hazelnuts can serve as a garnish for those who love a crunch with their dessert. Sprinkling them on top provides an extra nutty layer.
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Dessert Wine: Pairing with a sweet dessert wine, such as Moscato or a rich Port, will delight your palate and elevate a simple dessert into a luxurious experience.
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Caramel Sauce: Drizzle some homemade or store-bought caramel for a sweet, sticky contrast to the cake’s richness. The interplay of flavors is incredibly satisfying.
Savor your homemade creation and make it a moment to remember!
Hazelnut Bundt Cake with Espresso & Chocolate Glaze Recipe FAQs
How do I choose the right hazelnuts?
Absolutely! When selecting hazelnuts, look for ones that are firm and unbroken, without dark spots or a dull appearance, which can indicate spoilage. Toasted hazelnuts will provide a deeper flavor; I recommend buying them pre-toasted or lightly toasting raw ones in a dry skillet over medium heat for about 5-7 minutes until fragrant.
How should I store leftover Hazelnut Bundt Cake?
Very! You can store the Hazelnut Bundt Cake with Espresso & Chocolate Glaze at room temperature for up to 3 days. Cover it loosely with plastic wrap to maintain moisture. If you want to keep it longer, place it in an airtight container in the refrigerator, where it will stay fresh for up to a week.
Can I freeze this cake?
Yes, indeed! To freeze your Hazelnut Bundt Cake, let it cool completely. Then, wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge before serving to ensure it retains its moist texture.
What do I do if my cake is too dense?
Sometimes the best of us encounter a denser cake than desired! This can happen if the batter is over-mixed. To troubleshoot, mix the dry and wet ingredients just until combined. Additionally, ensure your ingredients are at room temperature as directed. If you find your cake is too heavy, try checking your leavening agents’ freshness next time to ensure they’re effective!
Is there a way to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free 1:1 baking flour. Be sure it contains xanthan gum, which helps mimic the structure that gluten provides. Follow the same measurement as you would for regular flour, and your cake will still be deliciously moist!
Can I use decaffeinated coffee in this recipe?
Very much so! Feel free to swap the strong brewed espresso with decaffeinated coffee if you prefer. The overall flavor will still shine through, and the richness of the chocolate glaze will complement the hazelnuts beautifully, regardless of caffeine content!
Decadent Hazelnut Bundt Cake with Espresso & Chocolate Glaze
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease your bundt pan with softened butter, then dust with flour to prevent sticking.
- 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, then mix in the pure vanilla extract.
- Gradually combine the dry ingredients with the wet mixture by alternating with the full-fat sour cream and cooled espresso.
- Spoon the batter into the prepared bundt pan and spread evenly. Bake for 45-55 minutes or until a skewer comes out clean.
- Cool the cake in the pan on a wire rack for about 15 minutes, then gently invert to cool completely.
- Heat the heavy cream and one tablespoon of butter in a saucepan over low heat until simmering, then pour over the chopped chocolate.
- Whisk the chocolate and cream mixture until smooth and glossy.
- Pour the chocolate glaze over the cooled cake and sprinkle the chopped toasted hazelnuts on top.