Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, beat the room-temperature butter and granulated sugar together until the mixture is fluffy and creamy—this should take about 3-4 minutes.
- Add the eggs one at a time, ensuring each is well incorporated before adding the next. Then, mix in the vanilla extract.
- In a separate bowl, whisk together the flour, ground hazelnuts, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture, stirring until everything is well combined. Then, incorporate the espresso, mixing until homogeneous.
- Pour the batter into your greased loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan for about 10 minutes before transferring it to a wire rack.
- For the chocolate glaze, heat the heavy cream in a saucepan until it’s just about to boil.
- Remove from heat and pour it over the chopped chocolate, letting it sit for about 2 minutes before stirring until smooth.
- If desired, mix in powdered sugar for added sweetness and drizzle the glaze over the completely cooled cake.
Best Ways to Enjoy It
This Hazelnut Espresso Cake is best served in thick slices, allowing its rich flavors to shine. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It also pairs beautifully with a cup of coffee—especially espresso—to heighten the cake’s flavor profile. For a light touch, consider serving it with fresh berries or a citrus salad to brighten the palate after each bite.
Storage and Reheating Tips
To store your Hazelnut Espresso Cake, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can freeze slices for up to 2 months. Just be sure to thaw it at room temperature before enjoying, and you can gently warm it in the microwave if preferred. Always be cautious with food safety; avoid leaving it out for more than 2 hours if it’s particularly warm.
Helpful Cooking Tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature; this helps create a homogenous batter that rises well.
- Mixing: Don’t overmix the batter once you add the dry ingredients. Gentle folding can help maintain the cake’s light texture.
- Cooling: Allow the cake to cool entirely before adding the chocolate glaze to prevent it from melting away and becoming a puddle underneath.
Creative Twists
Feel free to experiment with this recipe by adding other flavors! You could mix in a tablespoon of orange zest for a bright twist or replace the hazelnuts with walnuts for a different nutty note. You can also get adventurous with the glaze—try adding a splash of orange liqueur for a zesty kick, or sprinkle some sea salt on top of the glaze for that perfect sweet-and-salty balance.
FAQs
How long does it take to prepare this recipe?
The preparation and baking time combined will take roughly 1 hour and 30 minutes, including cooling time.
Can I substitute the espresso with something else?
Absolutely! If you don’t have espresso, strong brewed coffee works as a great substitute, or you can use decaf coffee if you prefer a caffeine-free option.
How should I handle leftovers?
Wrap the cake tightly in plastic wrap and store it in a cool, dry place for up to 3 days. For longer freshness, slice and freeze individual portions for up to 2 months.
This Hazelnut Espresso Cake with Chocolate Glaze is a beautiful balance of flavors and texture, making it an easy choice for both special occasions and daily indulges. Enjoy creating this delicious dish!
