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Hazelnut Bundt Cake: Indulgent Espresso & Chocolate Glaze Delight

Hazelnut Bundt Cake with Espresso & Chocolate Glaze
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A delightful Hazelnut Bundt Cake topped with an indulgent espresso and chocolate glaze.

Ingredients

Scale
  • 2 cups hazelnut flour
  • 1.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 2 tablespoons espresso powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the buttermilk and vanilla extract.
  5. In another bowl, whisk together the hazelnut flour, all-purpose flour, espresso powder, baking powder, and baking soda.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Pour the batter into a greased bundt pan and smooth the top.
  8. Bake for 50-60 minutes or until a toothpick comes out clean.
  9. Let the cake cool for 15 minutes before transferring to a wire rack.

Notes

  • Store the cake in an airtight container for up to 5 days.
  • Drizzle with chocolate glaze right before serving for the best flavor.

Nutrition

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