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Hazelnut Espresso Cake with Chocolate Glaze Recipe

Hazelnut Espresso Cake with Chocolate Glaze Recipe
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★★★★★

4.8 from 26 reviews

This Hazelnut Espresso Cake with Chocolate Glaze is a rich and flavorful dessert combining the nutty aroma of roasted hazelnuts with the bold essence of espresso, all topped with a smooth, indulgent chocolate glaze. Perfect for coffee lovers and nut enthusiasts alike, this moist cake is ideal for afternoon tea or special occasions.

Ingredients

Scale

For the Cake

  • 1 cup finely ground roasted hazelnuts
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter (at room temperature)
  • 3 large eggs
  • ¼ cup espresso or very strong coffee
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Chocolate Glaze

  • 120 g unsweetened chocolate
  • ¼ cup heavy cream
  • 1–2 tablespoons powdered sugar (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or cake pan to prevent sticking.
  2. Cream Butter and Sugar: Beat the room temperature butter and granulated sugar together until creamy and fluffy, about 3–4 minutes. This will incorporate air for a lighter texture.
  3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated, then mix in the vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground roasted hazelnuts, baking powder, and salt to evenly distribute the leavening agent and seasoning.
  5. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients and stir briefly to combine. Then pour in the espresso or strong coffee and stir until the batter is smooth and homogeneous.
  6. Bake the Cake: Pour the batter into the prepared pan and bake for 45–50 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
  7. Prepare Chocolate Glaze: Heat the heavy cream in a saucepan, removing it just before it reaches a boil to avoid scalding. Pour the hot cream over the chopped unsweetened chocolate and wait 2 minutes to melt.
  8. Stir and Sweeten Glaze: Stir the mixture until smooth and glossy. If desired, add 1–2 tablespoons of powdered sugar to sweeten the glaze, mixing well until incorporated.
  9. Glaze the Cake: Once the cake has completely cooled, drizzle the chocolate glaze evenly over the top, allowing it to set before serving.

Notes

  • Allow the cake to completely cool before pouring the glaze to prevent it from melting and absorbing too much into the cake.
  • Use roasted hazelnuts to ensure the full nutty flavor is imparted to the cake.
  • Espresso or very strong coffee intensifies the chocolate and nut flavors but can be substituted with brewed coffee if needed.
  • The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition

Keywords: hazelnut cake, espresso cake, chocolate glaze, nutty cake, coffee flavored cake, moist cake, easy dessert

Find it online: https://maicook.com/hazelnut-espresso-cake-with-chocolate-glaze-recipe/