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Recipes
Java Chocolate Butter Cake with Hazelnut-Espresso Glaze
By cathcookwilkinson
A rich buttery cake with dark chocolate and coffee
- For Cake:
- Small amount of softened butter and flour for preparing cake pan
- 1/2 pound (2 sticks) butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 8 large egg yolks
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/2 cup buttermilk, at room temperature
- 1/2 cup strong, brewed coffee at room temperature
- 1 cup chopped dark chocolate (at least 63% cacao)
- For Glaze:
- 6 tablespoons unsalted butter, cut into pieces
- 6 tablespoons (packed) dark brown sugar
- 6 tablespoons milk (or more if necessary)
- 2 teaspoons instant espresso coffee
- 1 1/2 cups powdered sugar
- 1 cup chopped hazelnuts, toasted (see Cook’s Note below in "Tips")
- 1/2 cup chopped dark chocolate (at least 63% cacao)