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Hazelnut Bundt Cake

Indulgent Hazelnut Bundt Cake with Rich Chocolate Glaze

This Hazelnut Bundt Cake is a delightful dessert with moist texture, rich chocolate glaze, and unforgettable flavors that impress any guest.
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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: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Gluten-free flour can be used for a gluten-free option.
  • 1 cup Ground Hazelnuts (Hazelnut Meal) Can substitute with finely ground almonds.
  • 2 teaspoons Baking Powder Ensure it is fresh for optimal results.
  • 1 teaspoon Baking Soda No substitutions.
  • 1 teaspoon Salt Regular table salt is recommended.
  • 1 cup Butter (Softened) Can substitute with unsalted margarine or vegan butter.
  • 1.5 cups Granulated Sugar Brown sugar can be used for a more caramel flavor.
  • 3 large Room Temperature Eggs Flax eggs work for vegan options.
  • 2 teaspoons Vanilla Extract Use pure vanilla for best taste.
  • 1 cup Sour Cream Greek yogurt is a suitable substitute.
  • 1 cup Espresso (cooled) Brewed coffee can replace it for a milder taste.
For the Glaze
  • 0.5 cup Heavy Cream Coconut cream can be used for a dairy-free option.
  • 2 tablespoons Butter (for glaze) Vegan butter can be used as a substitute.
  • 8 ounces Finely Chopped Chocolate Opt for high-quality chocolate for best results.
For Garnish
  • 0.5 cup Toasted Hazelnuts Pecans can be used as an alternative.

Equipment

  • 10-inch bundt pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. In a medium bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the room temperature eggs to the creamed mixture one at a time, mixing well after each addition, then mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with sour cream and cooled espresso, until fully incorporated.
  6. Pour the batter into the prepared bundt pan, smoothing the top. Bake for 45-55 minutes until a toothpick comes out clean.
  7. Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then invert onto a wire rack to cool completely.
  8. In a small saucepan, heat the heavy cream and butter until it simmers, then pour over the finely chopped chocolate and stir until smooth.
  9. Once the cake is cooled, pour the chocolate glaze over the top, allowing it to drip down the sides.
  10. Sprinkle toasted hazelnuts on top of the cake to garnish.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients, especially eggs and butter, are at room temperature. Don't overmix the batter to avoid a dense cake. Properly grease the bundt pan for easy release.

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