Ingredients

1½ cups (210g) all-purpose flour

1¼ cups (150g) finely ground toasted hazelnuts (hazelnut meal)

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup (225g) unsalted butter, softened to room temperature

1½ cups (300g) granulated sugar

3 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup (240ml) full-fat sour cream, at room temperature

½ cup (120ml) very strong brewed espresso or coffee, cooled

4 oz (115g) good quality dark or semi-sweet chocolate, finely chopped

¼ cup (60ml) heavy cream

1 tablespoon unsalted butter

⅓ cup coarsely chopped toasted hazelnuts

Instructions

Step 1: Preheat your oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with softened butter, making sure to cover every nook, and dust with flour. Tap out any excess flour.

Step 2: In a medium bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, baking soda, and salt. Set aside.

Step 3: In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 3 to 4 minutes until the mixture is light in color and fluffy.

Step 4: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then beat in the vanilla extract.

Step 5: Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the sour cream and cooled espresso in two parts. Begin and end with the dry ingredients. Mix until the last streaks of flour disappear, being careful not to overmix.

Step 6: Spoon the batter evenly into the prepared bundt pan. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the thickest part comes out clean.

Step 7: Let the cake cool in the pan on a wire rack for exactly 15 minutes. Then invert the cake onto the rack to release it and allow it to cool completely.

Step 8: To make the glaze, place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and butter until it just begins to simmer. Pour the hot cream mixture over the chocolate and let it sit undisturbed for 5 minutes.

Step 9: After 5 minutes, gently whisk until the glaze is smooth and glossy.

Step 10: Once the cake is completely cool, slowly pour the slightly cooled chocolate glaze over the top, allowing it to drip down the sides. While the glaze is still wet, sprinkle the chopped toasted hazelnuts over the top to garnish.

Tips & Variations

Use freshly brewed espresso for the best coffee flavor, or substitute with a strong instant coffee if needed.

Make sure all wet ingredients are at room temperature to ensure even mixing and a tender crumb.

For a nut-free version, replace hazelnut meal and chopped hazelnuts with ground almonds and almond slivers, or omit completely.

To add extra moisture, brush the cooled cake with a simple syrup flavored with a bit of coffee or hazelnut liqueur before glazing.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigeration is recommended but allow the cake to come to room temperature before serving. Leftover glazed cake can be reheated gently in a low oven or microwave for a few seconds to soften the glaze.

FAQs

Can I use regular brewed coffee instead of espresso?

Yes, but make sure it is very strong to maintain the rich coffee flavor in the cake. Espresso is preferred for its intensity.

How do I prevent the glaze from being too runny?

Allow the cream and butter mixture to simmer just until hot but not boiling, and let the chocolate sit in the hot cream undisturbed before whisking. If the glaze is still too thin, refrigerate it briefly to thicken slightly before pouring over the cake.