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Hazelnut Bundt Cake with Espresso & Chocolate Glaze

Irresistible Hazelnut Bundt Cake with Espresso & Chocolate Glaze

This Hazelnut Bundt Cake with Espresso & Chocolate Glaze combines rich flavors, moist texture, and beautiful presentation, ideal for gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Measure accurately for best texture.
  • 1 cup Ground Hazelnuts Adds flavor and moisture.
  • 2 tsp Baking Powder Ensure it's fresh for proper rising.
  • 1 tsp Baking Soda Vital for creating a light cake.
  • 1 tsp Salt Balances sweetness.
  • 1 cup Unsalted Butter Use softened for easier mixing.
  • 1.5 cups Granulated Sugar Consider using sugar alternatives.
  • 3 large Large Eggs Use room temperature eggs.
  • 2 tsp Vanilla Extract Opt for pure vanilla.
  • 1 cup Sour Cream Full-fat Greek yogurt is a substitute.
  • 1 cup Espresso (cooled) Replace with buttermilk or whole milk if needed.
For the Glaze
  • 8 oz Chopped Dark Chocolate Use high-quality chocolate.
  • 0.5 cup Heavy Cream Half-and-half can be used.
For Garnish
  • 0.5 cup Toasted Hazelnuts Optional but recommended for crunch.

Equipment

  • 10-inch bundt pan
  • mixing bowls
  • electric mixer
  • Whisk
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan.
  2. Whisk together the flour, ground hazelnuts, baking powder, baking soda, and salt.
  3. Cream the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time and mix thoroughly, then stir in the vanilla.
  5. Gradually combine the dry ingredients with the wet mixture, alternating with sour cream and espresso.
  6. Spoon the batter into the bundt pan and smooth the top.
  7. Bake for 45-55 minutes until a toothpick comes out clean.
  8. Cool the cake in the pan for 15 minutes before inverting.
  9. Heat the cream and butter in a saucepan, pour over chocolate, and whisk until smooth.
  10. Pour the glaze over the cooled cake and sprinkle with toasted hazelnuts.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 45mgIron: 1.5mg

Notes

For best results, use room temperature ingredients and avoid overmixing. Store the cake in an airtight container for freshness.

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