Java Chocolate Butter Cake with Hazelnut-Espresso Glaze
A rich buttery cake with dark chocolate and coffee...topped with a espresso-chocolate glaze studded with chopped toasted hazelnuts! Time for a coffee break!
A rich buttery cake with dark chocolate and coffee...topped with a espresso-chocolate glaze studded with chopped toasted hazelnuts! Recipe here.
- 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)
Level of difficulty Average
Cost Average budget
Preheat oven to 350 degrees. Butter and flour a 10” X 3” deep cake pan. Tap out excess flour. Set aside. In a large bowl and using an electric beater, beat together the softened butter and sugar until light and fluffy. Scrape down sides of bowl. Mix in the vanilla extract. Add the egg yolks, one at a time, beating for 15 seconds after each egg. Scrape down sides of bowl.
In a small mixing bowl, place the flour, salt, and baking powder. Stir until well incorporated. Measure the buttermilk and coffee together into small bowl and stir until incorporated. Alternating with the buttermilk/coffee, add the dry ingredients to the butter/sugar mixture, blending well after each addition. Stir in the 1 cup of the chopped dark chocolate.
Turn batter into prepared cake pan and level with spatula. Place in preheated oven and bake for 40-50 minutes or until toothpick inserted into middle of cake comes out clean. Cool the cake for 10-15 minutes, and then run a knife along the edge to loosen. Flip pan over onto rack, then flip back over (and place on serving plate) so rounded surface is ready for glazing.
While cake is cooling, stir butter and brown sugar in small saucepan over medium heat until butter melts. Stir in milk and instant espresso. Simmer 1 minute. Remove from heat. Gradually add powdered sugar, whisking until smooth. Add more milk if necessary. Stir in chopped hazelnuts and 1/2 cup chopped chopped dark chocolate.
Prick cake all over with fork. Drizzle glaze over top of cake, allowing glaze to run down sides of cake. Let cake stand for a few minutes before serving. Store, covered, in refrigerator.
Cook’s Note: To toast hazelnuts place in small skillet over medium heat. Stirring constantly, cook nuts until fragrant and golden brown, being careful not to burn. Remove from heat and let cool.
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Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- A dash of milk
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!