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Hazelnut Bundt Cake with Espresso & Chocolate Glaze

Indulge in Hazelnut Bundt Cake with Espresso & Chocolate Glaze

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This Hazelnut Bundt Cake with Espresso & Chocolate Glaze is a delightful dessert that combines nutty flavors with a rich chocolate finish.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides structure; no substitutions needed.
  • 1 cup Ground Hazelnuts (Hazelnut Meal) Adds nutty flavor; can substitute with almond meal.
  • 1 tbsp Baking Powder A key leavening agent; ensure it's fresh.
  • 1 tsp Baking Soda Aids in browning.
  • 1 tsp Salt Kosher or table salt works well.
  • 1 cup Unsalted Butter Softened; can use coconut oil for dairy-free.
  • 1.5 cups Granulated Sugar Sweetness; brown sugar adds caramel note.
  • 3 large Eggs Can use flax eggs for vegan.
  • 1 tsp Vanilla Extract Deepens flavor; no substitutions required.
  • 1 cup Sour Cream Keeps the cake moist; can use Greek yogurt.
  • 0.5 cups Espresso Imparts coffee flavor; strong brewed coffee is a substitute.
For the Glaze
  • 0.5 cups Heavy Cream Creates smooth texture; use coconut milk for dairy-free.
  • 8 oz Chopped Chocolate Dark chocolate enhances richness.
For the Garnish
  • 0.5 cups Toasted Hazelnuts Adds texture; toast raw hazelnuts before chopping.

Equipment

  • 10-inch bundt pan
  • Stand mixer
  • Mixing Bowl
  • whisk
  • Rubber Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your bundt pan with softened butter, then dust with flour.
  2. Mix dry ingredients (flour, ground hazelnuts, baking powder, baking soda, salt) in a bowl for 1-2 minutes.
  3. Beat softened butter and granulated sugar together until light and fluffy for 3-4 minutes.
  4. Add eggs one at a time, mixing well after each, then add vanilla extract.
  5. Gradually incorporate dry ingredients into the butter mixture, alternating with sour cream and espresso.
  6. Pour batter into the bundt pan and bake for 45-55 minutes or until a toothpick comes out clean.
  7. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  8. For the glaze, pour hot cream over chocolate, let sit for 5 minutes, then stir until smooth.
  9. Pour the glaze over the cooled cake, letting it drizzle down the sides, and top with toasted hazelnuts.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 200mgPotassium: 120mgFiber: 2gSugar: 22gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smoother batter. Avoid overmixing to maintain a light texture.

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