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Hazelnut Bundt Cake: Indulgent Espresso & Chocolate Glaze Delight

Hazelnut Bundt Cake with Espresso & Chocolate Glaze
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Enjoy the rich flavors of hazelnut and espresso in this delectable bundt cake topped with a luscious chocolate glaze.

Ingredients

Scale
  • 1 cup hazelnut flour
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/2 cup brewed espresso
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add in the eggs one at a time, mixing well after each addition.
  4. Stir in the brewed espresso and vanilla extract.
  5. In another bowl, whisk together the hazelnut flour, all-purpose flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Fold in the chocolate chips.
  8. Pour the batter into the prepared bundt pan and bake for 45-50 minutes.
  9. Once baked, let it cool in the pan for 10 minutes before transferring to a wire rack.
  10. Prepare the chocolate glaze and pour over the cooled cake.

Notes

  • For an extra touch, garnish the cake with crushed hazelnuts.
  • This cake can also be made a day in advance for better flavor.

Nutrition

Keywords: Hazelnut Bundt Cake, Espresso, Chocolate Glaze

Find it online: https://www.eatgoodtogether.com/hazelnut-bundt-cake-indulgent-espresso-chocolate-glaze-delight/