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Espresso Hazelnut Crunch Cake

Indulge in the Ultimate Espresso Hazelnut Crunch Cake

Discover the Perfect Blend of Coffee and Nuts in This Dessert Masterpiece

For those who savor the aromatic allure of coffee and the rich, nutty essence of hazelnuts, the Espresso Hazelnut Crunch Cake is a dream come true. This dessert is not only a feast for the taste buds but also a visually stunning masterpiece that combines the art of baking with the science of flavor balance. Let's dive into what makes this cake a must-try for dessert aficionados and coffee lovers alike.

The Essence of the Cake

Imagine a moist espresso-infused sponge cake, layered with velvety hazelnut praline cream, and a decadent chocolate glaze. The pièce de résistance? A crown of crunchy hazelnut brittle that adds an irresistible textural contrast.

Why You'll Love It

  • Perfect for coffee enthusiasts
  • Luxurious texture combination
  • Ideal for any occasion

This cake is a testament to the harmony of flavors and textures, promising an unforgettable culinary experience.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • ½ tsp salt
  • 3 large eggs
  • ¾ cup milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 2 tbsp espresso powder dissolved in 1 tbsp hot water
  • For the Hazelnut Praline Cream:
  • 1 cup heavy cream
  • ½ cup hazelnut paste
  • ¼ cup powdered sugar
  • For the Chocolate Glaze:
  • ½ cup heavy cream
  • 4 oz dark chocolate, chopped
  • For the Hazelnut Brittle:
  • ½ cup sugar
  • ¼ cup water
  • 1 cup hazelnuts, toasted and roughly chopped

Мethod of preparation

Begin by preheating your oven to 350°F (175°C) and greasing an 8-inch cake pan. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. In another bowl, beat the eggs, milk, oil, vanilla extract, and dissolved espresso powder. Combine the wet and dry ingredients, mixing just until smooth. Pour the batter into the prepared pan and bake for 25-30 minutes. Allow to cool. Meanwhile, for the praline cream, whip heavy cream, hazelnut paste, and powdered sugar until stiff peaks form. For the glaze, heat the cream and pour it over the chocolate, stirring until smooth. For the brittle, cook sugar and water until caramelized, then stir in hazelnuts and spread on a baking sheet to cool. Assemble the cake by layering sponge, praline cream, and glaze, finishing with a sprinkle of brittle on top.

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