Preheat your oven to 350˚F. Grease your bundt pan and dust with cocoa powder. Set aside.
Melt the butter and chocolate in a large bowl set over a pot of barely simmering water. Stirring occasionally. Once melted, remove from the heat and set aside.
Using an electric hand mixer, beat the eggs and sugar until the mixture is pale and fluffy, about 3-5 minutes.
In another bowl, whisk together the almond powder, hazelnut powder, cocoa powder and salt.
Using a spatula, add the melted chocolate into the egg mixture and carefully fold with your spatula until the contents are evenly combined. Finally, fold in the dry ingredients. Pour the batter into your prepared pan and bake in the oven until a toothpick inserted comes out clean, about 45-50 minutes.
Remove the cake from the oven and allow to cool for 5 minutes in the pan. Carefully turn the cake out onto a wire rack and leave to cool completely.
Once cooled, prepare your ganache topping. Place your finely chopped chocolate in a large heat-proof bowl. Heat the cream in a small pot over medium heat. Once the cream starts to simmer, pour over the chocolate and stir until you have a smooth consistency. Allow the ganache to cool slightly. You don’t want it to be hot when you pour it on the cake, but it will thicken as it cools. Pour over the entire cake allowing the ganache to drizzle down the sides or use a knife and coat the cake completely. You can leave the ganache plain or garnish with sprinkles. I have used gold dust to create a gilted effect on the chocolate.
Transfer your cake to the serving platter and enjoy!