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Hazelnut Bundt Cake with Espresso & Chocolate Glaze: Your Best Indulgence

Hazelnut Bundt Cake with Espresso & Chocolate Glaze
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A decadent hazelnut bundt cake topped with rich espresso and chocolate glaze.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup ground hazelnuts
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, whisk together flour, ground hazelnuts, baking powder, baking soda, and salt.
  3. In a separate bowl, cream the butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk.
  6. Pour the batter into a greased bundt pan and bake for 45-50 minutes.
  7. Let cool before glazing.
  8. For the glaze, melt chocolate with espresso and drizzle over the cooled cake.

Notes

  • For a richer flavor, use dark chocolate for the glaze.

Nutrition

Keywords: Hazelnut Bundt Cake, Espresso, Chocolate Glaze

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