Dessert: Mocha Hazelnut Chiffon Cake

No need for after-dinner coffee when you can cut into this light bundt cake that's made with espresso and cocoa powders and finished with a velvety chocolate glaze sprinkled with hazelnuts.

Ingredients

2 1/4 c. cake flour
1 1/4 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. unsweetened cocoa powder (not Dutch process)
2 tbsp. espresso powder
1/2 c. boiling water
1/4 c. cold water
1/3 c. canola oil
5 large egg yolks
2 tbsp. hazelnut liqueur (Frangelico)
1 tsp. vanilla extract
10 large egg whites
1 tsp. cream of tartar

Instructions

Heat oven to 325 °F. Place oven rack at position just below center. You'll need a 10-inch tube pan with removable bottom. Whisk flour, 3/4 cup sugar, baking powder, and salt in a large bowl.
Stir cocoa and espresso with boiling water in a medium bowl until dissolved; add cold water, oil, yolks, liqueur, and vanilla. Stir cocoa mixture into flour mixture until blended.
Beat whites and cream of tartar in a large bowl with mixer on medium-high speed until soft peaks form when beaters are lifted. Gradually beat in remaining 1/2 cup sugar. Beat until glossy and stiff peaks form.
Stir 1/4 of beaten whites into cocoa-flour batter to lighten. Gently fold batter into rest of whites until no white streaks remain. Pour into ungreased pan.
Bake 1 hour or until wooden skewer inserted into center comes out clean. Invert pan onto neck of a tall, narrow bottle, such as a wine bottle; cool completely. Run a thin knife around sides of cake; remove pan sides. Repeat with bottom of cake. Invert onto cake plate. Remove pan.
Glaze: Melt chocolate in microwave on high about 1 minute, stirring every 15 seconds. Whisk in half-and-half. Pour glaze over cake, spreading top with spatula. Sprinkle with hazelnuts.