{"id":2837,"date":"2026-02-01T06:24:18","date_gmt":"2026-02-01T06:24:18","guid":{"rendered":"https:\/\/recipe.infotips75.com\/?p=2837"},"modified":"2026-02-01T06:24:18","modified_gmt":"2026-02-01T06:24:18","slug":"hazelnut-espresso-cake-with-chocolate-glaze","status":"publish","type":"post","link":"https:\/\/ajkerbazardor.info\/?p=2837","title":{"rendered":"Hazelnut Espresso Cake with Chocolate Glaze"},"content":{"rendered":"<p data-start=\"178\" data-end=\"327\">A rich, moist cake with roasted hazelnuts and deep coffee notes, finished with a silky chocolate glaze. Perfect for coffee time or special occasions.<\/p>\n<hr data-start=\"329\" data-end=\"332\" \/>\n<h3 data-start=\"334\" data-end=\"352\">\ud83e\uddc1 Ingredients<\/h3>\n<h4 data-start=\"354\" data-end=\"375\"><strong data-start=\"359\" data-end=\"375\">For the Cake<\/strong><\/h4>\n<ul data-start=\"376\" data-end=\"654\">\n<li data-start=\"376\" data-end=\"419\">\n<p data-start=\"378\" data-end=\"419\">1 cup finely ground <strong data-start=\"398\" data-end=\"419\">roasted hazelnuts<\/strong><\/p>\n<\/li>\n<li data-start=\"420\" data-end=\"449\">\n<p data-start=\"422\" data-end=\"449\">1\u00bd cups all-purpose flour<\/p>\n<\/li>\n<li data-start=\"450\" data-end=\"476\">\n<p data-start=\"452\" data-end=\"476\">1 cup granulated sugar<\/p>\n<\/li>\n<li data-start=\"477\" data-end=\"522\">\n<p data-start=\"479\" data-end=\"522\">\u00bd cup butter, softened (room temperature)<\/p>\n<\/li>\n<li data-start=\"523\" data-end=\"533\">\n<p data-start=\"525\" data-end=\"533\">3 eggs<\/p>\n<\/li>\n<li data-start=\"534\" data-end=\"574\">\n<p data-start=\"536\" data-end=\"574\">\u00bc cup espresso or very strong coffee<\/p>\n<\/li>\n<li data-start=\"575\" data-end=\"605\">\n<p data-start=\"577\" data-end=\"605\">1 teaspoon vanilla extract<\/p>\n<\/li>\n<li data-start=\"606\" data-end=\"634\">\n<p data-start=\"608\" data-end=\"634\">1 teaspoon baking powder<\/p>\n<\/li>\n<li data-start=\"635\" data-end=\"654\">\n<p data-start=\"637\" data-end=\"654\">\u00bc teaspoon salt<\/p>\n<\/li>\n<\/ul>\n<h4 data-start=\"656\" data-end=\"680\"><strong data-start=\"661\" data-end=\"680\">Chocolate Glaze<\/strong><\/h4>\n<ul data-start=\"681\" data-end=\"782\">\n<li data-start=\"681\" data-end=\"712\">\n<p data-start=\"683\" data-end=\"712\">120 g unsweetened chocolate<\/p>\n<\/li>\n<li data-start=\"713\" data-end=\"734\">\n<p data-start=\"715\" data-end=\"734\">\u00bc cup heavy cream<\/p>\n<\/li>\n<li data-start=\"735\" data-end=\"782\">\n<p data-start=\"737\" data-end=\"782\"><em data-start=\"737\" data-end=\"749\">(Optional)<\/em> 1\u20132 tablespoons powdered sugar<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"784\" data-end=\"787\" \/>\n<h3 data-start=\"789\" data-end=\"811\">\ud83d\udc69\u200d\ud83c\udf73 Instructions<\/h3>\n<ol data-start=\"813\" data-end=\"1596\">\n<li data-start=\"813\" data-end=\"933\">\n<p data-start=\"816\" data-end=\"933\"><strong data-start=\"816\" data-end=\"835\">Prepare the pan<\/strong><br data-start=\"835\" data-end=\"838\" \/>Preheat oven to <strong data-start=\"857\" data-end=\"874\">350\u00b0F (175\u00b0C)<\/strong>.<br data-start=\"875\" data-end=\"878\" \/>Grease a loaf pan (9\u00d75 inch \/ baton-style cake pan).<\/p>\n<\/li>\n<li data-start=\"935\" data-end=\"1036\">\n<p data-start=\"938\" data-end=\"1036\"><strong data-start=\"938\" data-end=\"962\">Cream butter &amp; sugar<\/strong><br data-start=\"962\" data-end=\"965\" \/>Beat butter and sugar until light and creamy, about <strong data-start=\"1020\" data-end=\"1035\">3\u20134 minutes<\/strong>.<\/p>\n<\/li>\n<li data-start=\"1038\" data-end=\"1145\">\n<p data-start=\"1041\" data-end=\"1145\"><strong data-start=\"1041\" data-end=\"1053\">Add eggs<\/strong><br data-start=\"1053\" data-end=\"1056\" \/>Add eggs one at a time, mixing well after each addition.<br data-start=\"1115\" data-end=\"1118\" \/>Stir in vanilla extract.<\/p>\n<\/li>\n<li data-start=\"1147\" data-end=\"1256\">\n<p data-start=\"1150\" data-end=\"1256\"><strong data-start=\"1150\" data-end=\"1173\">Mix dry ingredients<\/strong><br data-start=\"1173\" data-end=\"1176\" \/>In a separate bowl, combine flour, ground hazelnuts, baking powder, and salt.<\/p>\n<\/li>\n<li data-start=\"1258\" data-end=\"1397\">\n<p data-start=\"1261\" data-end=\"1397\"><strong data-start=\"1261\" data-end=\"1272\">Combine<\/strong><br data-start=\"1272\" data-end=\"1275\" \/>Add dry ingredients to the batter and mix briefly.<br data-start=\"1328\" data-end=\"1331\" \/>Pour in the espresso and mix just until smooth and homogeneous.<\/p>\n<\/li>\n<li data-start=\"1399\" data-end=\"1596\">\n<p data-start=\"1402\" data-end=\"1596\"><strong data-start=\"1402\" data-end=\"1410\">Bake<\/strong><br data-start=\"1410\" data-end=\"1413\" \/>Pour batter into prepared pan.<br data-start=\"1446\" data-end=\"1449\" \/>Bake for <strong data-start=\"1461\" data-end=\"1478\">45\u201350 minutes<\/strong>, or until a toothpick inserted comes out clean.<br data-start=\"1526\" data-end=\"1529\" \/>Cool in the pan for 10 minutes, then remove and cool completely.<\/p>\n<\/li>\n<\/ol>\n<hr data-start=\"1598\" data-end=\"1601\" \/>\n<h3 data-start=\"1603\" data-end=\"1625\">\ud83c\udf6b Chocolate Glaze<\/h3>\n<ol start=\"7\" data-start=\"1627\" data-end=\"1955\">\n<li data-start=\"1627\" data-end=\"1720\">\n<p data-start=\"1630\" data-end=\"1720\"><strong data-start=\"1630\" data-end=\"1648\">Heat the cream<\/strong><br data-start=\"1648\" data-end=\"1651\" \/>Heat heavy cream until just before boiling, then remove from heat.<\/p>\n<\/li>\n<li data-start=\"1722\" data-end=\"1880\">\n<p data-start=\"1725\" data-end=\"1880\"><strong data-start=\"1725\" data-end=\"1742\">Add chocolate<\/strong><br data-start=\"1742\" data-end=\"1745\" \/>Pour hot cream over chopped chocolate.<br data-start=\"1786\" data-end=\"1789\" \/>Let stand for <strong data-start=\"1806\" data-end=\"1819\">2 minutes<\/strong>, then stir until smooth.<br data-start=\"1844\" data-end=\"1847\" \/>Add powdered sugar if desired.<\/p>\n<\/li>\n<li data-start=\"1882\" data-end=\"1955\">\n<p data-start=\"1885\" data-end=\"1955\"><strong data-start=\"1885\" data-end=\"1903\">Glaze the cake<\/strong><br data-start=\"1903\" data-end=\"1906\" \/>Drizzle glaze over the completely cooled cake.<\/p>\n<\/li>\n<\/ol>\n<hr data-start=\"1957\" data-end=\"1960\" \/>\n<h3 data-start=\"1962\" data-end=\"1974\">\ud83d\udcdd Notes<\/h3>\n<ul data-start=\"1975\" data-end=\"2102\">\n<li data-start=\"1975\" data-end=\"2043\">\n<p data-start=\"1977\" data-end=\"2043\">Always let the cake <strong data-start=\"1997\" data-end=\"2016\">cool completely<\/strong> before adding the glaze.<\/p>\n<\/li>\n<li data-start=\"2044\" data-end=\"2102\">\n<p data-start=\"2046\" data-end=\"2102\">Use <strong data-start=\"2050\" data-end=\"2071\">roasted hazelnuts<\/strong> for the best flavor and aroma.<\/p>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>A rich, moist cake with roasted hazelnuts and deep coffee notes, finished with a silky chocolate glaze. Perfect for coffee time or special occasions. \ud83e\uddc1 Ingredients For the Cake 1 cup finely ground roasted hazelnuts 1\u00bd cups all-purpose flour 1 cup granulated sugar \u00bd cup butter, softened (room temperature) 3 eggs \u00bc cup espresso or [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2839,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2837","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/posts\/2837","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2837"}],"version-history":[{"count":0,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/posts\/2837\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/media\/2839"}],"wp:attachment":[{"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}