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Cake with Espresso & Chocolate Glaze Recipe

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★★★★★

4.6 from 108 reviews

This decadent Espresso and Chocolate Glaze Cake combines the rich, nutty flavor of toasted hazelnuts with bold espresso-infused batter, all topped with a luscious glossy dark chocolate glaze and crunchy toasted hazelnuts. Perfect for coffee and chocolate lovers, this bundt cake is moist, tender, and elegantly adorned with a shiny, silky glaze.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

Chocolate Glaze

  • 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 (for garnish)

Instructions

  1. Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with softened butter, ensuring coverage in all corners. Dust the greased pan with flour and tap out any excess to prevent sticking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, finely ground toasted hazelnuts, baking powder, baking soda, and salt until evenly mixed.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar on medium-high speed for about 3 to 4 minutes until the mixture becomes light in color and fluffy in texture.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate fully. Then beat in the vanilla extract for added flavor.
  5. Alternate Wet and Dry Ingredients: Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the sour cream and cooled espresso in two parts—always beginning and ending with the dry ingredients. Mix gently and only until the last streaks of flour disappear to maintain a tender crumb.
  6. Fill Pan and Bake: Spoon the batter evenly into the prepared bundt pan. Place it in the preheated oven and bake for 45 to 55 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean.
  7. Cool Properly: Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 15 minutes. Afterward, invert the cake onto the rack to release it from the pan and let it cool completely before glazing.
  8. Make the Glaze: Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, gently heat the heavy cream and butter until it just begins to simmer. Pour the hot cream mixture over the chopped chocolate and let it sit undisturbed for 5 minutes. Then whisk gently until a smooth, glossy glaze forms.
  9. Glaze and Garnish: Make sure the cake is completely cool before glazing. Slowly pour the slightly cooled chocolate glaze over the top of the cake, allowing it to drip over the sides. Immediately sprinkle the coarsely chopped toasted hazelnuts over the glaze before it sets for a beautiful and crunchy finish.

Notes

  • Ensure the espresso or coffee is very strong and fully cooled before mixing into the batter to preserve the proper texture and enhance flavor.
  • Sifting or finely grinding the toasted hazelnuts yields a smoother batter texture and balanced nutty flavor.
  • Cool the cake fully before glazing for the glaze to set neatly and avoid melting.
  • The glaze can be made ahead and gently reheated before pouring for convenience.
  • Use a good quality dark or semi-sweet chocolate for the best flavor and shine in the glaze.
  • Allow the cake to rest overnight wrapped at room temperature for a moister result and deeper flavor melding.

Keywords: espresso cake, hazelnut cake, chocolate glaze cake, bundt cake, coffee flavored dessert

Find it online: https://www.sanacooks.com/cake-with-espresso-and-chocolate-glaze-recipe/