Hazelnut Espresso Cake with Chocolate Glaze

A rich, moist cake with roasted hazelnuts and deep coffee notes, finished with a silky chocolate glaze. Perfect for coffee time or special occasions.

🧁 Ingredients

For the Cake

• 1 cup finely ground roasted hazelnuts

• 1½ cups all-purpose flour

• 1 cup granulated sugar

• ½ cup butter, softened (room temperature)

• 3 eggs

• ¼ cup espresso or very strong coffee

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• ¼ teaspoon salt

Chocolate Glaze

• 120 g unsweetened chocolate

• ¼ cup heavy cream

• (Optional) 1–2 tablespoons powdered sugar

👩‍🍳 Instructions

1. Prepare the pan
   Preheat oven to 350°F (175°C).
   Grease a loaf pan (9×5 inch / baton-style cake pan).

2. Cream butter & sugar
   Beat butter and sugar until light and creamy, about 3–4 minutes.

3. Add eggs
   Add eggs one at a time, mixing well after each addition.
   Stir in vanilla extract.

4. Mix dry ingredients
   In a separate bowl, combine flour, ground hazelnuts, baking powder, and salt.

5. Combine
   Add dry ingredients to the batter and mix briefly.
   Pour in the espresso and mix just until smooth and homogeneous.

6. Bake
   Pour batter into prepared pan.
   Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
   Cool in the pan for 10 minutes, then remove and cool completely.

🍫 Chocolate Glaze

7. Heat the cream
   Heat heavy cream until just before boiling, then remove from heat.

8. Add chocolate
   Pour hot cream over chopped chocolate.
   Let stand for 2 minutes, then stir until smooth.
   Add powdered sugar if desired.

9. Glaze the cake
   Drizzle glaze over the completely cooled cake.

📝 Notes

• Always let the cake cool completely before adding the glaze.

• Use roasted hazelnuts for the best flavor and aroma.