Amount
Ingredient
Preparation



3/4
cups
cocoa powder





1
cup
flour





1/4
teaspoon
baking powder





1/2
teaspoon
salt





1 1/2
cup
butter

softened



1 1/2
cup
sugar





2
teaspoons
vanilla extract





3
each
eggs





1/2
cup
buttermilk





2
tablespoons
water





4
ounces
hazelnuts (filberts)

toasted, skinned, coarsely chopped



8
ounces
cream cheese

softened



2
cups
heavy whipping cream





1
teaspoon
vanilla extract





1
tablespoon
coffee

very strong, instant



1
teaspoon
cinnamon

ground



2
tablespoons
sugar





1
x
salt

pinch

 Preheat oven to 35 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 5 minutes or until a skewer inserted in center comes out clean. Cool cake. Invert onto a rack.
  
Coffee-cinnamon Cream: Mix together cream cheese, whipping cream, vanilla, instant coffee, cinnamon, sugar and salt. With electric mixer on high speed beat until mixture holds its shape. Refrigerate until ready to use.

Serve slices of pound cake with cream mixture