1-3/4 cups granulated sugar.....................................................2 cups all-purpose flour
about 1/2 cup hazelnut, chopped or finely ground....................2 tsp. baking soda
3/4 cup unsweetened cocoa powder (I use dark)..........................1 tsp. baking powder
1/2 tsp. salt........................................................... ..................3 large eggs
1/2 cup strong brewed coffee or espresso..................................1/2 cup sour cream
1/2 cup hazelnut flavored liquid coffee creamer........................1/2 cup milk
1/2 cup vegetable oil................................................................1 tsp. vanilla extract
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Preheat oven to 350. Spray a large bundt pan with non-stick baking spray (containing flour).
Put everything (except the flour and nuts) into your electric mixer bowl; beat to combine well. Gradually beat in the flour (on a lower speed, so it doesn't puff up into your face); then increase to medium-high and beat for about 2 minutes. Fold in the chopped hazelnuts.
Spread the batter evenly in the prepared pan. Bake for 40-50 minutes, or until a cake tester comes out clean. Cool on a rack about 10-15 minutes, before inverting onto your cake plate. While it's cooling, make up the glaze ~ then lightly drizzle over the top and sides of the cake.
TIP: I like to put little pieces of waxed paper under the edges of the cake, before I drizzle the glaze on. Then carefully slide them out when the glaze is dry, and your cake plate will stay clean!
MOCHA GLAZE:
3/4cup powdered sugar...............................................................1 tsp. instant coffee powder
1 tsp. unsweetened cocoa powder
OPTIONAL chopped hazelnuts ~or~ sprinkles
Hazelnut flavored liquid coffee creamer ~OR~ strong brewed coffee
In a small bowl, whisk together the powdered sugar, coffee powder and cocoa powder. Gradually whisk in the liquid (1 tsp. at a time), until it's a thick, smooth drizzle consistency. (Can adjust consistency by adding more powdered sugar or liquid) Sprinkle some chopped hazelnuts or sprinkles on top.