Milk chocolate, spice and coffee cake with espresso glaze and roasted hazelnuts

Published on January 21, 2025

Level :

Intermediate

Prep Time :

50 min

Cook Time :

55 min

Servings :

8 portions

Milk chocolate, spice and coffee cake with espresso glaze and roasted hazelnuts recipe

An original recipe by Jessie Sheehan

Utensils:

Bundt pan
Cooking spray
Stand mixer or hand mixer
Rubber spatula
Rack
Serving platter

Made with the products below :

1. Milk chocolate, spice and coffee cake

Ingredients:

3 1/4 cups (14.4 oz / 408 g) All-purpose flour
2 1/4 tsp (0.35 oz / 10 g) Baking powder
1/4 tsp (0.070 oz / 2 g) Baking soda
1 tsp (0.211 oz / 6 g) Fine sea salt
1 1/2 tsp (0.141 oz / 4 g) Cinnamon
3/4 tsp (0.070 oz / 2 g) Cardamom
10 oz / 283 g Azélia 35% milk chocolate
2 cups (14.10 oz / 400 g) Granulated sugar
3/4 cup (5.114 oz / 145 g) Mild olive oil, or vegetable, plus more for greasing the pan
1 Tbsp (0.35 oz / 10 g) Pure vanilla extract
2 ea Eggs
2 (1.23 oz / 35 g) Egg yolks
2 Tbsp (0.282 oz / 8 g) Espresso powder
3/4 cup (5.8 oz / 164 g) Strongly brewed warm coffee
2/3 cup (5.64 oz / 160 g) Sour cream

Prep time: 30 min

Cook time: 50 to 55 min

Rest time: cool to room temperature

Steps:

Preheat the oven to 350°F.
Grease a 10- to 12-cup bundt pan with cooking spray or softened butter.
Dust with flour, knocking out the excess.
Place the flour, leavening, salt, cinnamon and cardamom in a medium-sized mixing bowl and whisk to combine.
Chop the Azélia 35% milk chocolate roughly (each wafer should be in about 4 pieces) and add to the dry ingredients. Toss to coat.
In the bowl of a stand mixer, fitted with the paddle attachment, or in a large mixing bowl and using a hand mixer, combine the sugar, oil and extract and beat on medium speed for about 3 - 5 minutes.
Add the eggs and yolks, one at a time, beating on low to combine after each addition.
In a small bowl whisk the espresso powder into the coffee. Add the sour cream and whisk until smooth.
On low speed, add the dry ingredients to the mixing bowl in three additions, alternating with the coffee/sour cream mixture, in two, and ending with the dry.
Stop mixing when you can still see a streak or two of flour.
Remove the bowl from the mixer and continue mixing by hand with a rubber spatula, just to combine.
Transfer the batter to the prepared pan.
Bake for 50 - 55 minutes, rotating at the halfway point, until a cake tester inserted in the center comes out with a moist crumb or two.
Let cool for 5 minutes on a cooling rack.
Invert the cake and let cool another 5 minutes, before lifting the pan off of the cake. If it does not immediately release, try running a butter-knife around the outside edges and the center tube, and try inverting it again.
Let cool to room temperature before glazing.

2. Espresso coffee glaze

Ingredients:

3 cups (10.5oz) Confectioners’ sugar
1 Tbsp (0.141oz) Espresso powder
6 Tbsp (3.174oz) Strongly brewed coffee, room temperature

Prep time: 10 min

Steps:

While the cake cools, make the glaze.
Place the confectioners sugar in a medium-sized bowl.
Whisk the espresso powder into the coffee, and pour the mixture over the sugar.
Whisk vigorously to combine until smooth.
If the mixture is too thin, add a bit more sugar, and if it is too thick, add a bit more coffee (or water), a teaspoon at a time.