Chocolate Bundt Cake

1/2 cup chopped hazelnuts, or walnuts
1 1/2 cups all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened “natural” cocoa powder
1/3 cup whole flaxseeds, ground (see Ingredient notes)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup rice bran oil, or canola oil (see Ingredient notes)
1 teaspoon vanilla extract
1/2 cup hot water
1/2 cup prune puree, (see Tip), prune pie filling or Sunsweet Lighter Bake
1/2 cup chopped bittersweet chocolate, or chocolate chips
Confectioners' sugar for dusting

Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray and dust with flour (or use cooking spray with flour).

Spread nuts in a small baking pan and bake until golden and fragrant, 5 to 7 minutes. Transfer to a plate to cool.

Whisk flour, granulated sugar, cocoa, ground flaxseeds, baking powder, baking soda and salt in a large mixing bowl. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed until smooth. Mix hot water and prune puree (or pie filling or Lighter Bake) in a measuring cup; add to the batter and whisk until incorporated. Fold in chocolate and the nuts with a rubber spatula. Scrape the batter into the prepared pan, spreading evenly.

Bake the cake until the top springs back when touched lightly and a tester inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan on a wire rack for 10 minutes. Turn out onto the rack to cool completely. Dust with confectioners' sugar.