Starting with the delightful combination of hazelnuts and espresso, this Hazelnut Espresso Cake with Chocolate Glaze is a true testament to how rich flavors can transform a simple loaf into a decadent dessert. I’ve made this cake countless times, and it never fails to impress my friends and family with its moist crumb and irresistible chocolate glaze. It’s perfect for weekend brunches or a sweet finish to a weekday dinner when you’re craving something a bit more special.
Why You’ll Love This Dish
This Hazelnut Espresso Cake is not just about taste; it brings together simplicity and elegance, making it ideal for a variety of occasions. Whether you’re entertaining guests or enjoying a quiet evening at home, this cake fits the bill perfectly. The combination of ground hazelnuts and espresso gives it a unique flavor profile that stands out among typical cakes. Plus, it’s budget-friendly and easy to prepare—two key factors that make it a dish you’ll want to add to your recipe rotation!
"This cake is incredible! The espresso gives a depth of flavor that pairs perfectly with the chocolate glaze. It’s become a favorite in our house!" – Food Lover, ⭐⭐⭐⭐⭐
Preparing Hazelnut Espresso Cake with Chocolate Glaze
Making this cake is straightforward and rewarding. First, you’ll whip together the butter and sugar until creamy, then gradually incorporate eggs and flavorings. Next, you combine the dry ingredients and blend everything harmoniously with the espresso. Once baked to perfection, it gets a glossy chocolate glaze that elevates it to another level. The whole process takes about an hour and a half, making it a delightful addition to any home chef’s toolkit.
What You’ll Need
To craft this delicious Hazelnut Espresso Cake, gather the following ingredients:
- 1 cup finely ground roasted hazelnuts
- 1 1/2 cups flour
- 1 cup granulated sugar
- 1/2 cup butter (at room temperature)
- 3 eggs
- 1/4 cup espresso or very strong coffee
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 120 g unsweetened chocolate
- 1/4 cup heavy cream
- 1-2 tablespoons powdered sugar (optional)
Feel free to substitute ground almonds for hazelnuts if you need a nut-free version, but do keep in mind that the flavor will change slightly.
