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Gluten Free Chocolate Bourbon Hazelnut Cake


Course Dessert
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings 44

Chocolate meets bourbon in this sweet little cake with a touch of hazelnut.

Ingredients  

Cakes:

Hazelnut Whipped Cream:

  • Homemade Whipped Cream Recipe
  • 1 oz. Hazelnut Liquor

Topping:

  • 1/2 cup Chopped Hazelnuts

Instructions

  • Preheat oven to 350 F.
  • Grease mini bundt pan with butter or cooking spray (I prefer coconut oil cooking spray when using mini baking pans)
  • Combine flour, cocoa, sugar, baking soda, baking powder, and salt in a large bowl or stand mixer and beat with a wisk just until combined.
  • In a separate bowl beat together buttermilk, oil, eggs, and vanilla with a fork.
  • Turn mixer on and slowly add the wet ingredients to the dry ones.
  • Keep the mixer on low speed and slowly add the coffee into the batter.
  • Scrape down sides and mix until fully combined. Batter will appear very runny, this is normal.
  • Ladle (or pour if you're just that good) batter into the bundt cake molds about ¾ of the way The cakes do not rise much.
  • Bake for 12-14 minutes until toothpick comes clean.
  • Remove from oven and let cool in pan for a few minutes before flipping onto a cooling rack.
  • Repeat until batter is gone.
  • Prep Ganache and let set for a couple of minutes.
  • Dip tops of cakes in ganache.
  • Prepare whipped cream recipe with hazelnut liquor and pipe into ganache dipped cakes.
  • Top with chopped hazelnuts.



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