Here, an already superb cake is beautifully enriched with a mound of espresso cinnamon cream.
A 9-inch bundt pan
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
Cool the cake and then invert to unmold it.
Serve with espresso cinnamon cream and vanilla custard sauce.
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.
© 1993 Emily Luchetti. All rights reserved.