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Every time I take a bite of this Hazelnut Espresso Cake, I’m transported back to a quaint Italian café where I first fell in love with the rich blend of coffee and hazelnuts. Honestly, it took several tries to recreate that memory in my own kitchen. I mean, there was the time I accidentally doubled the espresso (talk about a caffeine kick), and the great hazelnut shortage of ’21 when I had to substitute with almonds (not the same, my friends). But now, I’ve perfected this recipe, and it’s honestly a coffee lover’s dream come true.
Just last week, my sister-in-law, who’s a self-proclaimed cake connoisseur, texted me after one bite and said, “This is the best thing you’ve ever baked!” And you know what? I think she might be right. This nutty espresso cake is the perfect balance of decadent chocolate, aromatic espresso, and crunchy hazelnuts. So, grab your apron, and let’s dive into this indulgent adventure together.
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Ingredients
Now, about those ingredients… I promise nothing too outlandish. Everything is either already in your pantry or a quick trip to the local store away. And trust me, the hunt for hazelnuts is worth it.
- 2 cups all-purpose flour (or gluten-free alternative for my gluten-sensitive friends)
- 1 cup ground hazelnuts (I’ve learned to keep a stash just in case)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (don’t skimp on this!)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup strong brewed espresso, cooled (trust me, the stronger, the better)
- 1 teaspoon vanilla extract
- For the Espresso Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 2 tablespoons espresso, cooled
- 1 teaspoon vanilla extract
- Chopped hazelnuts and espresso glaze, for garnish
Instructions
Alright, let’s roll up our sleeves and get baking. (And remember, if I can nail this after those initial flops, so can you.)
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, ground hazelnuts, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is where the magic starts.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the cooled espresso. Mix until just combined, and don’t overbeat (learned this the hard way).
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- While the cakes are cooling, make the espresso buttercream frosting: Beat the softened butter until creamy, then gradually add the powdered sugar, espresso, and vanilla extract until smooth and spreadable.
- Once the cakes are cool, frost one layer with the espresso buttercream, then place the second layer on top and frost the outside of the cake.
- Garnish with chopped hazelnuts and a drizzle of espresso glaze for that show-stopping finish.
Tips & Tricks
But here’s the thing, even the best bakers need a few tricks up their sleeve. Here’s what I’ve learned:
- Ingredient Temperature: Make sure your butter and eggs are at room temperature to ensure a smooth batter (game changer!).
- Espresso Quality: Use freshly brewed espresso if possible. The quality of the coffee makes all the difference (my neighbor’s secret).
- Nutty Crunch: Toast the ground hazelnuts slightly before using them. It enhances the flavor and adds a toasty aroma that’s just divine.
FAQ
Got questions? Don’t worry, I’ve got answers (and I’ve probably asked the same ones myself).
- Q: Can I make this cake vegan?
- A: Absolutely! Use plant-based butter and a suitable egg substitute. I’ve tried flax eggs, and they work wonderfully.
- Q: What can I use if I don’t have a round cake pan?
- A: A 9×13-inch pan will do the trick, but you’ll need to adjust the baking time. Keep an eye on it!
- Q: How do I store leftover cake?
- A: Store it in an airtight container at room temperature for up to 3 days. If it’s really hot out, pop it in the fridge.
There’s a story in every slice of this Hazelnut Espresso Cake. Whether it’s the memory of your first sip of a rich Italian espresso or the laughter shared over a slice with friends, this cake has a way of capturing moments. As the aroma of toasted hazelnuts and bold coffee fills your kitchen, know that you’re not just baking a cake—you’re creating an experience.
In conclusion, whether you’re a seasoned baker or this is your first foray into the world of espresso-infused hazelnut desserts, remember to enjoy the process. Embrace the mistakes (they’re just stepping stones to perfection), share the successes, and always, always save a slice for yourself. Happy baking!
Variations
Oh, and another tip, don’t be afraid to play around with this recipe. It’s like a canvas for your culinary creativity! Here are a few variations that I’ve tried or dreamed up while doodling in my recipe book:
- Gluten-Free Hazelnut Espresso Cake: I’ve mentioned it before, but it bears repeating. Swap out all-purpose flour for your favorite gluten-free blend. My celiac friend swears by it!
- Vegan Hazelnut and Coffee Cake: In addition to the vegan swaps in the FAQ, try using a dairy-free milk with a teaspoon of apple cider vinegar to replace the eggs. It adds a lovely tang and the perfect crumb.
- Rich Chocolate Hazelnut Cake: If you’re a chocoholic like me, add a half cup of cocoa powder to the dry ingredients, and prepare for chocolate bliss.
- Italian Hazelnut Espresso Torte: For a denser, more traditional torte, reduce the flour by half a cup and add an extra half cup of ground hazelnuts. Mamma mia!
- Hazelnut Cake with Espresso Glaze: Sometimes, I skip the frosting and go for a simple espresso glaze. Just mix powdered sugar with enough espresso to get a drizzling consistency. Elegant and effortless!
(Trust me, each variation has its own charm, and experimenting is half the fun. The kids love when I let them choose the next twist on the recipe.)
Calories
Now, let’s talk calories. We all know cake isn’t exactly health food, but it’s all about balance, right? A slice of this heavenly cake, frosting and all, is roughly 450-500 calories. Not too shabby for a treat that tastes like pure indulgence. Just pair it with a good walk or a dance around the kitchen to “Shake It Off” (my go-to baking anthem), and you’re golden!
Substitutions
Life’s too short to stress about missing ingredients. Here are some handy substitutions that have saved my skin more times than I care to admit:
- Butter: If you’re out of unsalted butter, use salted and skip the added salt. In a pinch, coconut oil has worked for me, too.
- Hazelnuts: Almonds, walnuts, or pecans can stand in for hazelnuts, but the flavor will change (learned this the hard way during the great hazelnut shortage).
- Espresso: No espresso machine? No problem. Strong coffee or even instant espresso powder mixed with hot water does the trick.
Storage Tips
Assuming you have leftovers (a big assumption in my house), here’s how to keep that cake tasting fresh:
- Keep it in an airtight container; cake domes are cute and functional.
- Room temperature is best unless it’s hot out, then the fridge is your friend (but let it come to room temp before serving).
- If you’ve made too much, this cake freezes beautifully. Just wrap individual slices in plastic wrap and freeze. Thaw overnight on the counter when you’re ready to indulge.
Espresso Cake Pairing Suggestions
Wondering what to pair with this decadent hazelnut dessert? Here are some of my favorite companions:
- A simple scoop of vanilla gelato can’t be beaten for contrast and creaminess.
- For the adults, a glass of Frangelico or Amaretto complements the hazelnut flavors perfectly.
- And for coffee lovers, yes, more espresso! Or a cappuccino if you want something frothy.
Cultural Story
Every time I make this cake, I think of Nonna Lucia, my neighbor’s Italian grandmother. She’d tell stories of her hometown in Piedmont, famous for its hazelnuts, and how desserts like this were a staple at every family gathering. I like to think this cake honors those traditions, even as I add my own twist (she’d probably shake her head at the idea of a vegan version, though).
Best Tools for Making Espresso Cake
You don’t need fancy equipment to make this cake, but a few key tools can make the process smoother:
- A good-quality stand mixer or hand mixer makes creaming butter a breeze.
- Springform pans are fantastic for ensuring your cake layers come out without a hitch.
- And don’t underestimate the power of a rubber spatula for getting every last bit of batter into those pans.
(Honestly, half the reason I bake so much is that I love playing with all the gadgets. Don’t tell my husband, but I have a whole drawer just for spatulas!)
Hazelnut Espresso Layer Cake Tutorial
If you’re a visual learner like me, never fear. There are plenty of tutorials out there, but honestly, nothing beats getting in the kitchen and giving it a go. Remember, baking is part art, part science, and all love. Each mistake is just a new story for your next dinner party!
In conclusion, take this hazelnut espresso cake recipe with espresso as a starting point for your own delicious journey. Whether it’s for a special occasion or just because you deserve a treat, this cake is sure to impress. And remember, the best part of baking is sharing the joy with others. So invite some friends over, pour a round of espressos, and dig in. You’ve earned it!
Hazelnut Espresso Cake: A Decadent Nutty Espresso Treat
Indulge in the rich blend of coffee and hazelnuts with this decadent Hazelnut Espresso Cake. A perfect balance of chocolate, espresso, and crunchy hazelnuts, this cake is a coffee lover's dream come true.
Ingredients
- 2 cups all-purpose flour
- 1 cup ground hazelnuts
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup strong brewed espresso, cooled
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened (for espresso buttercream frosting)
- 3 1/2 cups powdered sugar, sifted
- 2 tablespoons espresso, cooled (for espresso buttercream frosting)
- 1 teaspoon vanilla extract (for espresso buttercream frosting)
- Chopped hazelnuts for garnish
- Espresso glaze for garnish
Directions
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Preheat the oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
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Whisk together flour, ground hazelnuts, baking powder, and salt in a medium bowl. Set aside.
-
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
-
Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
-
Gradually add dry ingredients to the wet mixture, alternating with cooled espresso. Mix until just combined.
-
Divide batter evenly between prepared pans, smooth the tops, and bake for 25-30 minutes.
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Prepare espresso buttercream frosting by beating softened butter and gradually adding powdered sugar, espresso, and vanilla extract until smooth.
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Once cakes are cool, frost one layer with the buttercream, place the second layer on top, and frost the outside of the cake.
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Garnish with chopped hazelnuts and a drizzle of espresso glaze.
