3/4 c Cocoa
1 c Flour
1/4 ts Baking powder
1/2 ts Salt
1 1/2 Butter; softened
1 1/2 c Sugar
2 ts Vanilla extract
3 lg Eggs
1/2 c Buttermilk
2 tb Water
4 oz Hazelnuts; toasted
Skinned and coarsely chopped
Coffee-cinnamon cream:
8 oz Softened cream cheese
2 c Heavy whipping cream
1 ts Vanilla extract
1 tb Very strong instant coffee
1 ts Ground cinnamon
2 tb Sugar
A pinch of salt
- Preheat oven to 350 degrees. Butter a 9-inch bundt pan. Sift together cocoa, flour, baking powder and salt. Set aside.
- Cream together softened butter and sugar using an electric mixer on medium speed.
- Beat until light and fluffy. With mixer on medium, add eggs, one at a time. Beat in vanilla.
- Mix together buttermilk and water. Fold cocoa mixture and buttermilk mixture alternately into butter mixture. Stir in hazelnuts. Spread batter in pan.
- Bake 30 minutes or until a skewer inserted in center comes out clean. Cool cake. Invert onto a rack.
