Chocolate Hazelnut Poundcake with Espresso Cinnamon Cream

Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Here, an already superb cake is beautifully enriched with a mound of espresso cinnamon cream.


Chocolate Hazelnut Poundcake

  • ¾ cup cocoa powder
  • 1 cup flour
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 6 ounces ( sticks) soft sweet butter
  • cups sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup buttermilk
  • 2 tablespoons water
  • 4 ounces hazelnuts, toasted, skinned, and coarsely chopped
  • 1 recipe Vanilla Custard Sauce

Espresso Cinnamon Cream

  • 8 ounces mascarpone
  • cups heavy (whipping) cream
  • ½ teaspoon vanilla extract
  • 1 tablespoon espresso grounds
  • 1 teaspoon ground cinnamon
  • 2 tablespoons sugar
  • Pinch salt

A 9-inch bundt pan


Preheat the oven to 350 degrees.

Butter the bundt pan.

Sift together the cocoa powder, flour, baking powder, and salt. Set aside.

Put the butter and the sugar in the bowl of an electric mixer. With the paddle attachment, cream on medium high speed for 2 minutes, until light and fluffy. Continuing to mix, beat in the eggs, 1 at a time. Add the vanilla extract.

Combine the buttermilk and the water. Fold in the dry ingredients alternately with the buttermilk mixture. Stir in the chopped hazelnuts.

Spread the batter into the prepared pan and bake for about 30 minutes. A skewer inserted in the middle should come out clean.

Cool the cake and then invert to unmold it.

Serve with espresso cinnamon cream and vanilla custard sauce.

To make the espresso cinnamon cream

Combine all the ingredients in the bowl of an electric mixer. With the whisk attachment, whip the cream on high speed until it holds its shape. Refrigerate until ready to use.