A coffee flavored cake is layered with a crunchy, nutty streusel of toasted hazelnuts and intensely earthy cocoa nibs.
- The most efficient way to remove hazelnuts' unpleasantly bitter skins is to blanch them. Bring 4 cups water and 1/4 cup baking soda to boil in a large pot. Add the hazelnuts and boil 5 minutes. Drain the hazelnuts in a colander and rinse them under cold running water, rubbing them against each other until most of the skins have come off. Transfer the hazelnuts to a clean kitchen towel (one you're not attached to as it will stain) and rub any remaining skins off. Place the skinned hazelnuts in a rimmed baking sheet and bake in a 350°Foven until golden brown and fragrant, about 15 minutes..
- Yield:Serves 10 to 12
- Active time: 1 hour
- Total time:3 hours
- For the Hazelnut-Cocoa Nib Crunch
- 1 1/4 cup toasted skinned hazelnuts (See Notes)
- 1/4 cup sugar
- 3 tablespoons unsalted butter, cut into small pieces and chilled
- 2 tablespoons packed dark brown sugar
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup cocoa nibs
- For the Cake
- Baking spray
- 3 tablespoons coffee liqueur
- 1/4 cup instant espresso powder
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 2 cups sugar
- 3 large eggs, at room temperature
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- For the Glaze
- 6 tablespoons heavy cream
- 2 tablespoons coffee liqueur
- 1 tablespoon light corn syrup
- 1 teaspoon instant espresso powder
- 1/8 teaspoon salt
- 4 ounces bittersweet chocolate, chopped
For the Hazelnut-Cocoa Nib Crunch: Pulse hazelnuts, sugar, butter, brown sugar, flour, and salt in food processor; transfer to bowl. Stir in cocoa nibs and set aside.
For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Spray Bundt pan with baking spray.
Bring coffee liqueur to boil in small saucepan or microwave. Add espresso powder and stir until combined. Cool to room temperature, about 5 minutes.
Beat butter and sugar on medium speed until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating well after each addition. Add coffee mixture and vanilla and beat on medium speed just until combined, about 20 seconds.
Combine flour, baking powder, baking soda, and salt. Decrease mixer speed to low and add flour mixture in three batches, alternating with sour cream. Scrape sides and bottom of bowl with rubber spatula as needed.
Sprinkle half of topping in prepared pan. Scrape half of batter over topping. Sprinkle batter with remaining topping; press gently into batter with fingertips. Scrape remaining batter over topping.
Bake until cake tester inserted in center of cake comes out clean, 50 to 60 minutes. Transfer cake to cooling rack and cool in pan 15 minutes, then, turn out directly onto rack and cool completely, about 1 hour.
For the Glaze: Bring cream, coffee liqueur, corn syrup, and salt to simmer in small saucepan over medium-low heat. Alternatively, microwave cream in microwave-safe container.
Place chocolate in medium bowl. Pour hot cream over chocolate and stir until completely melted. Drizzle over cooled cake and allow to set, about 15 minutes. Serve.