Chocolate hazelnut bundt cake
3/4 C cocoa powder
1 C flour
1/4 tsp baking powder
1/2 tsp salt
6 ounces (1 1/2 sticks) soft unsalted butter
1 1/4 C sugar
1 tsp vanilla extract
3 large eggs
1/2 C buttermilk
2 tbsp water
4 ounces hazelnuts, toasted, skinned and coarsely chopped
1 9-inch bundt pan
Preheat the oven to 350°F
Butter the bundt pan.
Sift together the cocoa powder, flour, baking powder, and salt.
Put the butter and the sugar in the bowl of an electric mixer.
With the paddle attachment, cream on medium high speed for 2 minutes,until light and fluffy.
Continuing to mix, beat in the eggs, 1 at a time.
Add the vanilla extract.
Combine the buttermilk and the water.
Fold in the dry ingredients alternately with the buttermilk mixture.
Stir in the chopped hazelnuts.
Spread the batter into the prepared pan and bake for about 30 minutes.
A skewer inserted in the middle should come out clean.
Cook the cake and then invert to unmold it.