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Decadent Hazelnut Bundt Cake

Indulge in Decadent Hazelnut Bundt Cake with Rich Chocolate Glaze

Experience the rich flavors of hazelnuts and chocolate in this Decadent Hazelnut Bundt Cake.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: European
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Provides structure; no substitutions required.
  • 1 cup ground hazelnuts (hazelnut meal) Adds nutty flavor and texture; substitute with almond meal for a similar taste.
  • 2 teaspoons baking powder Helps the cake rise; ensure it’s fresh for best results.
  • 1 teaspoon baking soda Works with the acidic sour cream for optimal leavening.
  • 1 teaspoon salt Enhances the flavor profile.
  • 1 cup unsalted butter Adds richness and moisture; can substitute with unsalted margarine.
  • 1.5 cups granulated sugar Sweetens the cake and contributes to its structure.
  • 4 large eggs Provide moisture and binding; use room temperature eggs for better incorporation.
  • 2 teaspoons vanilla extract Adds depth of flavor; alcohol-free options work as well.
  • 1 cup sour cream Ensures moistness and a subtle tang; full-fat Greek yogurt is a great alternative.
  • 0.5 cups espresso Delivers a robust coffee flavor; substitute with strong brewed coffee or omit for a pure nut and chocolate taste.
For the Glaze
  • 8 ounces finely chopped chocolate Provides a rich chocolate flavor; use high-quality chocolate for the best results.
  • 0.5 cups heavy cream Mixes with chocolate and butter for a smooth glaze; can substitute with coconut cream for a dairy-free option.
  • 2 tablespoons unsalted butter
For the Garnish
  • 0.5 cups lightly toasted hazelnuts Adds texture and enhances the nut flavor; sprinkle generously!

Equipment

  • 10-inch bundt pan
  • Mixing bowls
  • electric mixer
  • Spatula
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and generously grease and flour a 10-inch bundt pan.
  2. In a medium mixing bowl, whisk together the dry ingredients: 2 cups of flour, 1 cup of ground hazelnuts, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and a pinch of salt.
  3. In a large mixing bowl, beat 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar until light and fluffy for about 3-4 minutes.
  4. Add 4 large eggs to the butter and sugar mixture one at a time, mixing well after each addition. Stir in 2 teaspoons of vanilla extract.
  5. Gradually add the dry mixture in three parts, alternating with 1 cup of sour cream and ½ cup of espresso. Mix until just combined.
  6. Spoon the batter into the prepared bundt pan and bake for 45-55 minutes or until a toothpick comes out clean.
  7. Let the cake cool in the bundt pan for about 15 minutes before inverting it onto a wire rack.
  8. For the glaze, heat ½ cup of heavy cream and 2 tablespoons of unsalted butter until simmering, then pour over 8 ounces of chocolate and stir until smooth.
  9. Once the cake is cool, pour the chocolate glaze over it and sprinkle ½ cup of lightly toasted hazelnuts on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 600IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid over-mixing to prevent a dense cake.

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