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1
Pulse hazelnuts, sugar, butter, brown sugar, flour, and salt in food processor; transfer to bowl. Stir in cocoa nibs and set aside.
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2
Adjust oven rack to middle position and preheat oven to 350u00b0F. Spray Bundt pan with baking spray.
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3
Bring coffee liqueur to boil in small saucepan or microwave. Add espresso powder and stir until combined. Cool to room temperature, about 5 minutes.
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4
Beat butter and sugar on medium speed until light and fluffy, about 3 minutes.
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5
Add eggs, one at a time, beating well after each addition. Add coffee mixture and vanilla and beat on medium speed just until combined, about 20 seconds.
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6
Combine flour, baking powder, baking soda, and salt. Decrease mixer speed to low and add flour mixture in three batches, alternating with sour cream. Scrape sides and bottom of bowl with rubber spatula as needed.
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7
Sprinkle half of topping in prepared pan. Scrape half of batter over topping. Sprinkle batter with remaining topping; press gently into batter with fingertips. Scrape remaining batter over topping.
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8
Bake until cake tester inserted in center of cake comes out clean, 50 to 60 minutes. Transfer cake to cooling rack and cool in pan 15 minutes, then, turn out directly onto rack and cool completely, about 1 hour.
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9
Bring cream, coffee liqueur, corn syrup, and salt to simmer in small saucepan over medium-low heat. Alternatively, microwave cream in microwave-safe container.
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10
Place chocolate in medium bowl. Pour hot cream over chocolate and stir until completely melted. Drizzle over cooled cake and allow to set, about 15 minutes. Serve.
