Hazelnut Espresso Cake for 12 Slices: Velvety and Baked

Instructions:

1. Preheat oven to 350°F (175°C). Toast whole hazelnuts in a dry pan over medium heat for 5–7 minutes until fragrant. Cool slightly and pulse in a food processor until a fine meal consistency is reached.
2. In a medium bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, baking soda, and salt.
3. In a larger bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in sour cream, espresso, and vanilla extract until smooth.
4. Gently fold the dry ingredients into the wet batter until just combined, ensuring not to overmix.
5. Pour batter into a parchment-lined 9-inch round cake pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Allow the cake to cool in the pan for 10 minutes.
7. Whisk together powdered sugar, cooled espresso, hazelnut butter, and heavy cream until smooth. Transfer cake to a wire rack and drizzle the glaze over the top.