Hazelnut Espresso Cake A Rich Moist Delight With A Nutty Espresso Kick

This hazelnut espresso cake delivers rich coffee flavor balanced by toasted nuts in a moist, decadent pressure cooker dessert.

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Prep Time 20

Cook Time 35

Total Time 55

Course Soup

Cuisine Mexican

Servings 8 servings

Calories 290 kcal

Equipment

1 Mixing bowl For combining ingredients
1 Cake pan 8-inch round
1 Pressure cooker With trivet and sealing ring

Ingredients

1 cup Toasted hazelnuts finely ground
1 cup All-purpose flour
0.5 cup Unsalted butter softened
0.75 cup Granulated sugar
2 Eggs large
0.5 cup Brewed espresso strong, cooled
1 teaspoon Vanilla extract
1 teaspoon Baking powder
0.25 teaspoon Salt

Instructions

Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan with butter and flour.
In a medium bowl, whisk hazelnuts, flour, baking powder, and salt until evenly mixed.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Alternate adding dry ingredients and espresso to the batter, starting and ending with dry ingredients. Mix until just combined.
Pour batter into prepared cake pan and smooth the top.
Place cake pan on a trivet inside pressure cooker. Lock lid with sealing ring in place. Cook on high pressure for 35 minutes.
Use quick release. Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

Serve plain or add an optional espresso drizzle or chocolate glaze once the cake is fully cooled. Store leftovers tightly wrapped at room temp up to 2 days or refrigerate up to a week.