The first whiff of coffee rising from the kitchen is enough to transport me to my favorite café, a cozy nook filled with laughter and the rich aroma of hazelnuts. Today, I’m excited to share with you my beloved Hazelnut Espresso Cake, a delightful treat that perfectly bridges that café experience and the joy of home baking. This cake offers remarkable versatility—ideal for brunch gatherings or a charming dessert that will wow friends at dinner parties. With its tender, moist crumb and a luscious chocolate glaze, it’s truly a slice of heaven for any coffee lover. Curious about how to whip up this nutty wonder that elevates ordinary moments into celebratory feasts? Let’s dive in!
Why is this cake a must-try?
Decadent Flavor: The combination of rich espresso and nutty hazelnuts creates an unforgettable taste that will have your taste buds dancing.
Impressive Appearance: Topped with a glossy chocolate glaze, this cake not only tastes divine but also looks stunning on any dessert table.
Versatile Allure: Perfect for brunch or as a show-stopping dessert, it’s an excellent choice for any occasion—just like my Strawberry Cheesecake Cookies!
Ease of Preparation: With straightforward instructions and simple ingredients, you’ll find this cake easy to make, ensuring even novice bakers can shine.
Coffee Lovers Rejoice: If you adore coffee flavor in your desserts, this Hazelnut Espresso Cake is your new favorite, elevating any gathering with its aromatic essence.
Hazelnut Espresso Cake Ingredients
For the Batter
• Unsalted Butter – Provides richness and moisture; for a dairy-free version, use vegan butter.
• Granulated Sugar – Sweetens the cake and contributes to its fluffy texture; substitute with brown sugar for deeper flavor.
• Eggs – Binds the ingredients and adds structure; flax eggs can be used for a vegan alternative.
• Vanilla Extract – Enhances flavor; can be omitted or replaced with almond extract for a unique twist.
• All-Purpose Flour – Forms the cake base for structure; gluten-free flour is a good substitution.
• Ground Hazelnuts – Adds delicious flavor and texture; swap with ground almonds or walnuts if desired.
• Baking Powder – Acts as a leavening agent for the cake; ensure freshness for the best results.
• Salt – Balances sweetness and enhances flavors; no substitutions are necessary.
• Espresso or Strong Coffee – Infuses the cake with bold coffee flavor; instant coffee works as an alternative.
For the Glaze
• Heavy Cream – Used to prepare the rich chocolate glaze; coconut cream is a dairy-free substitute.
• Chopped Semi-Sweet Chocolate – Forms the glaze; opt for dark chocolate for a richer experience or a dairy-free option.
Step‑by‑Step Instructions for Hazelnut Espresso Cake
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While it heats, take a 9×5-inch loaf pan and generously grease it with unsalted butter or oil, then line the bottom with parchment paper. This preparation ensures a smooth release after baking, allowing your Hazelnut Espresso Cake to maintain its beautiful shape.
Step 2: Cream the Butter and Sugar
In a mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. Using an electric mixer, beat the mixture on medium speed for about 3-4 minutes, or until it’s light and fluffy. This step is crucial for incorporating air into the batter, giving your cake a tender crumb.
Step 3: Add Eggs and Vanilla
Next, crack in the eggs one at a time, mixing well after each addition to fully incorporate them into the batter. Then, add 1 teaspoon of vanilla extract and mix until the batter is smooth and well combined. This adds a wonderful depth of flavor to your Hazelnut Espresso Cake.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 cup of ground hazelnuts, 2 teaspoons of baking powder, and a pinch of salt. This dry mixture is essential for the structure of the cake. Mix until evenly combined, and set aside for the next step.
Step 5: Fold Dry into Wet Ingredients
Gradually fold the dry ingredients into your wet mixture using a spatula. Do this gently to avoid overmixing; stop as soon as no streaks of flour remain. This method ensures that your Hazelnut Espresso Cake rises beautifully while remaining light and fluffy.
Step 6: Incorporate the Espresso
Slowly add in 1/2 cup of brewed espresso, mixing until the batter is smooth and evenly combined. The espresso not only enhances the flavor but also adds moisture to your cake. Be careful not to overmix during this stage; a few gentle stirs will suffice.
Step 7: Bake the Cake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place it in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. You will know it’s done when it has a golden-brown color and springs back slightly when touched.
Step 8: Cool Before Moving
Once baked, allow the cake to cool in the pan for about 10 minutes. This will help it firm up and make it easier to remove. After cooling, gently turn it out onto a wire rack to cool completely. This cooling phase is essential for achieving the perfect texture for your Hazelnut Espresso Cake.
Step 9: Prepare the Chocolate Glaze
While the cake cools, heat 1/2 cup of heavy cream in a saucepan over low heat until it begins to simmer. Pour the hot cream over 8 ounces of chopped semi-sweet chocolate in a bowl, allowing it to sit for a few minutes. Stir gently until the mixture is glossy and smooth, creating a rich glaze to adorn your cake.
Step 10: Glaze the Cake
Once the cake has completely cooled, drizzle the chocolate glaze over the top. Use a spatula to spread it evenly, allowing some to drip down the sides for a delightful presentation. Allow the glaze to set, which will result in a beautiful finish to your Hazelnut Espresso Cake, making it ready for serving and enjoying!
Hazelnut Espresso Cake Variations
Feel free to let your creativity shine as you explore delicious ways to customize this cake!
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Nut Swap: Replace hazelnuts with ground almonds or walnuts for a different nutty twist that adds unique flavors.
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Choco-Boost: Add chocolate chips to the batter for delightful bursts of rich chocolate in every slice.
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Flavored Extracts: Try using hazelnut or coconut extract instead of vanilla for a fragrant spin that takes this cake to new heights.
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Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to ensure this cake can be enjoyed by everyone.
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Dairy-Free Glaze: Use coconut cream instead of heavy cream for the glaze, offering a delightful hint of tropical flavor while keeping it dairy-free.
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Mocha Magic: Mix in a tablespoon of cocoa powder alongside the dry ingredients for an added chocolatey depth that pairs beautifully with espresso.
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Zesty Twist: Add a hint of orange or lemon zest to the batter for a refreshing citrus note that perfectly complements the nutty flavor.
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Caramel Drizzle: For an irresistible finish, drizzle some caramel sauce on top, enhancing the dessert’s taste and adding a beautiful presentation.
Who knows? With the right twist, you might find a new favorite version of this delightful Hazelnut Espresso Cake! If you’re in the mood for more delightful desserts, consider trying out my delightful Strawberry Cheesecake Cookies or the luxurious Baklava Pistachio Cheesecake. Happy baking!
Make Ahead Options
These Hazelnut Espresso Cakes are a fantastic time-saver for busy cooks! You can prepare the batter up to 24 hours in advance—just mix it according to the instructions and store it in the refrigerator, covered tightly. Baking the cake right before serving will ensure a fresh texture, but you can also bake it a day or two ahead. Simply store it at room temperature in an airtight container for up to 3 days. For the chocolate glaze, make it up to 3 days in advance and refrigerate; reheat gently before drizzling to restore that silky finish. With these make ahead options, you’ll enjoy hassle-free entertaining without sacrificing flavor!
Storage Tips for Hazelnut Espresso Cake
Room Temperature: Keep the cake in an airtight container at room temperature for up to 3 days to maintain its moist texture and flavor.
Fridge: If you prefer a longer shelf life, refrigerate the Hazelnut Espresso Cake for up to 1 week. Wrap it in foil or place it in an airtight container to prevent drying out.
Freezer: The cake can be frozen for up to three months. Wrap it tightly in plastic wrap followed by aluminum foil to protect it from freezer burn.
Reheating: To enjoy leftovers, let the cake thaw in the fridge overnight, then gently warm individual slices in the microwave for about 10-15 seconds for a cozy treat.
Expert Tips for Hazelnut Espresso Cake
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Room Temperature Butter: Ensure the butter is softened to room temperature for optimal mixing, which creates a lighter texture in your Hazelnut Espresso Cake.
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Gentle Mixing: Avoid overmixing the batter when combining wet and dry ingredients; this helps maintain a tender crumb and prevents a dense cake.
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Cool Before Glazing: Let the cake cool completely before adding the chocolate glaze. If the cake is warm, the glaze may melt and won’t adhere properly.
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Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct baking temperature. An accurate temperature is crucial for even baking and achieving a perfect rise.
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Experiment with Flavors: Don’t hesitate to try adding different extracts or spices such as hazelnut or almond to customize the flavor profile of your Hazelnut Espresso Cake.
What to Serve with Hazelnut Espresso Cake?
This delightful cake deserves delightful companions that enhance and elevate your dining experience.
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Whipped Cream:
A light, fluffy topping provides a creamy contrast to the cake’s rich flavors, making each bite a blissful indulgence. -
Vanilla Ice Cream:
Served alongside a warm slice, the ice cream melts slightly, blending with the chocolate glaze for an enticing combination of textures. -
Fresh Berries:
Berries like raspberries or strawberries add a bright, tangy flavor that cuts through the cake’s sweetness, creating a refreshing balance. -
Coffee or Espresso:
A cup of freshly brewed coffee will complement the hazelnut and espresso notes, enhancing the overall richness of the dessert. -
Chocolate Ganache Tart:
For chocoholics, pairing this cake with a decadent tart offers a luxurious, layered dessert experience full of chocolatey goodness. -
Nutty Biscotti:
Serve crunchy almond or hazelnut biscotti for a textural contrast, perfect for enjoying alongside your coffee as a delightful dunking companion.
A thoughtful selection of these pairings will ensure your Hazelnut Espresso Cake shines at any gathering, adding warmth and joy to your dining moments.
Hazelnut Espresso Cake Recipe FAQs
How do I select ripe ingredients for this cake?
Absolutely! When it comes to selecting ingredients, ensure your eggs are fresh; you can test their freshness by placing them in water—a fresh egg will sink. For hazelnuts, look for those that are light brown and free of dark spots. If using fresh coffee, choose a bold espresso for the best flavor, and always prefer unsalted butter that is softened at room temperature for easy creaming.
What is the best way to store the Hazelnut Espresso Cake?
Very! To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, refrigerate it for up to a week, ensuring it’s wrapped properly to avoid drying out. For even longer storage, you can freeze the cake for up to three months—just wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn.
Can I freeze the Hazelnut Espresso Cake? How?
Absolutely! Freezing is a fantastic way to save leftovers. First, let the cake cool completely. Then, wrap it tightly in plastic wrap followed by aluminum foil to keep it protected from freezer burn. When you’re ready to enjoy it, thaw the cake in the fridge overnight. To enhance the experience, warm individual slices in the microwave for about 10-15 seconds for a cozy treat.
What if my cake turned out dense or dry?
Oh no! If your cake is dense, it could be due to overmixing the batter or using too much flour. To prevent this, always measure your flour correctly—spoon and level it rather than scooping directly from the bag. If your cake turned out too dry, it may have baked too long. Always check for doneness a few minutes before the specified bake time.
Are there any dietary considerations for this recipe, like allergies or pet sensitivity?
Certainly! This Hazelnut Espresso Cake contains common allergens such as gluten (from all-purpose flour) and dairy (from butter and heavy cream). For those with nut allergies, you can substitute ground hazelnuts with ground almonds or leave nuts out altogether. If you’re baking for pets, please keep chocolate away, as it’s been known to be toxic to dogs. Always consult with a healthcare provider for specific dietary concerns.
Can I make this cake vegan or gluten-free?
Yes, you can! To make a vegan version of the Hazelnut Espresso Cake, substitute eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals one egg). Use vegan butter and coconut cream in the glaze. For a gluten-free option, swap out the all-purpose flour for a gluten-free flour blend. The flavors will still be delightful, no matter your dietary needs!
Hazelnut Espresso Cake: Decadent Delight for Every Occasion
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and prepare a greased 9×5-inch loaf pan lined with parchment paper.
- Cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then add 1 teaspoon of vanilla extract and mix until smooth.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 cup of ground hazelnuts, 2 teaspoons of baking powder, and a pinch of salt.
- Gradually fold the dry mixture into the wet ingredients until no streaks of flour remain.
- Slowly mix in 1/2 cup of brewed espresso until the batter is smooth.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Heat 1/2 cup of heavy cream until simmering, pour over 8 ounces of chopped chocolate, and stir until glossy.
- Once cooled, drizzle the chocolate glaze over the cake, allowing some to drip down the sides.