• Preheat oven to 350ºF (180ºC).
• Grease a 12-cup bundt cake pan with 2 tablespoons shortening and flour, shaking off excess. Reserve.
• Sift together 1 ¼ cups all-purpose flour, ¾ cup cocoa powder, 1 ¼ teaspoon baking powder, 1 ¼ teaspoon baking soda and ¾ teaspoon salt in a large bowl.
• Add 1 cup ground hazelnuts, 1 cup sugar and ¾ cup brown sugar and combine. 
• Beat together 2 eggs, 1 cup milk, ½ cup vegetable oil and 2 teaspoons vanilla extract for 1 minute in a medium bowl. You can use an electric mixer. I normally use a hand whisk. 
• Add wet ingredients to the dry ones while beating on low speed or mixing. 
• Heat 1 cup drip coffee until very hot, almost boiling. Add slowly to the chocolate batter while you continuously stir. Integrate well. The batter will be thin.
• Pour into the prepared pan, filling no more than ¾ of its capacity. 
• Bake until a cake tester or toothpick inserted in center comes out clean, about 45 minutes. 
• Let cool for 15 minutes on a wire rack. Use a smooth-bladed knife around the edges and center tube to loosen up any bits that might be stuck to the walls. Shake the pan right and left, up and down until you feel the cake is loose. Be careful when doing it. 
• Invert the cake onto the cooling rack, lifting the pan slowly. If the cake resists, invert again and cool in the pan for 10 more minutes before attempting to remove it again.
• Let cool completely before glazing it.

For the ganache glaze:

• Finely chop 8 ounces semisweet chocolate and put it in a heatproof bowl. I always use glass or ceramic bowls.
• Heat 1 cup heavy cream with ¼ cup dark brown sugar in a small saucepan. Remove *just* when it's about to boil. It can have small bubbles on the outer rim or you'll see movement like large bubbles are wanting to burst.
• Immediately cover the chopped chocolate with the hot cream. For best results make sure all the chocolate is covered. Let stand 1 minute to soften.
• Start mixing from the middle out with a wire whisk. The chocolate will mix with the cream and create a smooth and shiny chocolate mixture.
• Add 1 tablespoon corn syrup or runny honey, mix well and it's ready to use. If it's too thin and hot still, let it cool down for ten minutes or so, or until it's the consistency you want.
• Drizzle it over the cooled cake and let it drip down the sides. Let it dry before adding the white glaze. 

For the cream cheese icing:

• Beat together 1 tablespoon unsalted butter and 2 tablespoons cream cheese in a medium bowl until creamy and no lumps remain.
• Add 1 cup powdered sugar and integrate well until very smooth. The amount of sugar depends on how thin or thick you want the glaze. Add 1 tablespoon cream  if you want to thin it.
• Drizzle a layer of cream cheese icing on top of the chocolate and let it drip down the sides. 
• Sprinkle with some ground hazelnuts immediately, before the icing starts to set. Let dry and serve. 
• Store leftovers covered for up to 3 days at room temperature, covered or under a cake dome. Refrigerate after that, wrapped or in an airtight container to prevent it from drying out.