Ingredients
Method
- Preheat your oven to 350°F (175°C). Meticulously grease a 10-inch bundt pan with softened butter, getting into every nook. Dust with flour, tapping out any excess.
- In a medium bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light in color and fluffy in texture.
- Add the room-temperature eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the sour cream and cooled espresso in two parts (begin and end with dry). Mix only until the last streaks of flour disappear.
- Spoon the batter into the prepared bundt pan and spread evenly. Bake for 45-55 minutes, or until a wooden skewer inserted into the thickest part comes out clean.
- Let the cake cool in the pan on a wire rack for exactly 15 minutes. After 15 minutes, confidently invert the cake onto the rack to release it. Let it cool completely.
Part 2: Creating the Glossy Chocolate Glaze & Assembly
- Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and butter until it just begins to simmer. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes. After 5 minutes, whisk gently until a smooth, glossy glaze forms.
- Ensure the cake is completely cool. Slowly pour the slightly cooled chocolate glaze over the top, allowing it to drip down the sides. Immediately, while the glaze is still wet, sprinkle the chopped toasted hazelnuts over the top.
Nutrition
Notes
Toasting Your Hazelnuts: I cannot stress this enough, toasting the hazelnuts before grinding them is what gives this cake its deep, almost caramel-like nuttiness.
I spread them on a dry sheet pan at 350°F for about 8 to 10 minutes, then rub them in a kitchen towel while still warm to remove most of the skins.
The flavor difference is remarkable.
Bundt Pan Prep is Everything: The single biggest mistake I see people make with bundt cakes is rushing the pan preparation.
I use softened butter applied with a pastry brush, getting into every ridge and curve, then flour the whole thing thoroughly.
Skipping this step even slightly will cost you a beautiful release, and this cake deserves to look as good as it tastes.
The 15-
Minute Rule: I learned the hard way that timing the pan release matters more than people think.
Too soon and the cake falls apart, too late and it steams itself stuck.
I set a timer for exactly 15 minutes, then invert with confidence onto a wire rack.
Hesitating at that moment tends to cause uneven releases.
Espresso Strength Matters: I always use the strongest brew I can manage here, whether that is a double shot of espresso or a very concentrated stovetop moka pot coffee.
Weak coffee just disappears into the batter and you lose that beautiful depth.
The coffee does not make the cake taste like coffee, it amplifies the chocolate and hazelnut flavors in a way that surprises people every time.
Make-
Ahead Strategy: This cake actually improves overnight.
I often bake the cake a full day ahead, wrap it tightly in plastic wrap once completely cool, and then make the glaze and finish it the next morning before serving.
The crumb becomes more tender and the hazelnut flavor settles into something even more pronounced.
Storage: Once glazed, I keep this cake loosely covered at room temperature for up to two days.
If you need to store it longer, refrigerate it but bring it fully back to room temperature before serving, because cold dulls all those lovely flavors and firms the glaze in a way that is not ideal.
Sour Cream Substitution: If I am out of sour cream, full-fat plain Greek yogurt works beautifully as a one-to-one swap.
I have used it plenty of times and the texture stays just as moist and tender.
I would avoid low-fat versions of either though, because the fat content really does matter for the richness of this particular crumb.