Hazelnut Bundt Cake: Indulgent Espresso & Chocolate Glaze Recipe
Indulge in the rich flavors of hazelnuts and espresso with this decadent Bundt cake topped with a luscious chocolate glaze.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup hazelnuts
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsweetened cocoa powder
- 1 cup brewed espresso
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a Bundt pan.
- In a bowl, combine the hazelnuts, flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the eggs, oil, espresso, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared Bundt pan.
- Bake for 55-60 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes before inverting onto a wire rack.
Notes
- For a richer chocolate flavor, use high-quality cocoa powder.
- Substitute crushed espresso beans for an extra kick.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20 grams
- Sodium: 150 mg
- Fat: 15 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 5 grams
- Protein: 6 grams
- Cholesterol: 50 mg
Keywords: hazelnut bundt cake, espresso, chocolate glaze, dessert recipe