Chocolate Hazelnut Coffee Cake

I've had a request to put all my recipes into a one place, so I've been updating the format of my sidebar to include pages with my own creations. You'll see this new element just under my profile pic. I'll post recipes here and also on the appropriate page so they are easier to find later on. I'm not particularly tech savvy so I'm not sure I'm formatting my idea correctly, but it works for now, and I am content. And now for some serious. . . .

. . . . Deliciousness!

Chocolate Hazelnut Coffee Cake

1 cup butter; softened

2 cups granulated sugar

2 eggs

1 cup plain yogurt (sour cream may be substituted, I use goat milk yogurt for our little guy)

1 Tbsp espresso powder

2 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

1 1/2 cup chopped hazelnuts; toasted and cooled

1 1/2 cup high quality dark chocolate (I use ghiradelli 60% cocoa chips); chopped fine

2 Tbsp brown sugar

Heat oven to 350 degrees.

Prepare a bundt pan by spraying thoroughly with cooking spray.

In a standing mixer beat butter until fluffy, gradually add sugar and continue beating until combined. Add the eggs one at a time, beating between each addition. In a small bowl stir espresso powder into the yogurt and set aside. In a medium bowl combine flour, salt, and baking powder. Add 1/3 of yogurt mixture to butter, sugar, and eggs and mix until just combined, add 1/3 of flour mixture and mix again until just combined. Repeat and alternate with remaining yogurt and flour. In a separate bowl, toss together the hazelnuts, chocolate, and brown sugar.

In prepared pan, spoon 1/2 of batter and smooth evenly. Sprinkle 1/2 hazelnut-chocolate mixture over the batter in the pan. Spoon remaining batter into the pan and smooth gently. Top with remaining hazelnut-chocolate mixture. Bake for 1 hour, or until a toothpick inserted in center of cake comes out clean. Cool on a cooling rack for about 10 minutes before turning out onto a serving plate.