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

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

Published on

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 (410g) All-purpose flour 
  • 2 1/4 tsp (10g) Baking powder 
  • 1/4 tsp (2g) Baking soda 
  • 1 tsp (6g) Fine sea salt 
  • 1 1/2 tsp (4g) Cinnamon 
  • 3/4 tsp (2g) Cardamom 
  • 10oz (285g) Azélia 35% milk chocolate
  • 2 cups (400g) Granulated sugar 
  • 3/4 cup (145g) Mild olive oil, or vegetable, plus more for greasing the pan 
  • 1 Tbsp (10g) Pure vanilla extract 
  • 2 ea Eggs 
  • 2 (35g) Egg yolks 
  • 2 Tbsp (8g) Espresso powder 
  • 3/4 cup (165g) Strongly brewed warm coffee 
  • 2/3 cup (160g) 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 (300g) Confectioners’ sugar 
  • 1 Tbsp (4g) Espresso powder 
  • 6 Tbsp (90g) 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. 

3. Chocolate cake assembly

Ingredients:

Prep time: 10 min

Steps:

  • Place on a serving platter and drizzle with glaze.
  • Sprinkle the roasted hazelnuts and Azelia 35% milk chocolate.
  • Let sit for 30 minutes so the glaze can set before slicing.
  • Serve the milk chocolate and coffee cake with mugs of hot milky coffee.