A rich, bold Bundt cake with espresso flavor, crunchy hazelnuts, and a silky chocolate glaze \u2014 a coffee lover\u2019s dream! \ud83d\udca5\u2728
\nIngredients:
\n**For the Cake:**
\n* 2 cups all-purpose flour
\n* 1 \u00bd tsp baking powder
\n* \u00bd tsp baking soda
\n* \u00bc tsp salt
\n* \u00be cup unsalted butter, softened
\n* 1 cup granulated sugar
\n* \u00bd cup brown sugar
\n* 3 large eggs
\n* 2 tsp vanilla extract
\n* 2 tbsp instant espresso powder (dissolved in \u00bc cup hot water)
\n* 1 cup sour cream
\n* \u00be cup chopped roasted hazelnuts
\n* 1 cup dark chocolate chunks or chips
\n**For the Chocolate Glaze:**
\n* 1 cup semi-sweet chocolate chips
\n* \u00bd cup heavy cream
\n* 1 tbsp butter
\n**Topping:**
\n* \u00bd cup chopped hazelnuts, toasted
\n* Pinch of flaky sea salt (optional)
\nInstructions:
\n1. Preheat oven to 350\u00b0F (175\u00b0C). Grease and flour a Bundt pan well.
\n2. In a bowl, whisk flour, baking powder, baking soda, and salt.
\n3. In a large bowl, beat butter and sugars until light and fluffy. Add eggs one at a time, then vanilla and espresso mixture.
\n4. Mix in sour cream. Gradually add dry ingredients until combined. Fold in hazelnuts and chocolate chunks.
\n5. Pour batter into the pan and smooth the top. Bake 40\u201345 minutes or until a toothpick comes out clean. Cool in the pan 10 minutes, then invert onto a rack to cool completely.
\n6. For the glaze, heat cream and butter until hot (not boiling), pour over chocolate chips, let sit 1 minute, then stir until smooth.
\n7. Drizzle glaze over cooled cake. Sprinkle with chopped hazelnuts and sea salt if using.
\nPro Tip:
\nLightly dust hazelnuts with cocoa powder before topping for extra chocolate flair and crunch!<\/p>\n","protected":false},"excerpt":{"rendered":"
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