

Intermediate
50 min
55 min
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:
- AN toasted hazelnuts, roughly chopped for sprinkling
- AN Azélia 35% milk chocolate finely chopped for sprinkling
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.