Hazelnut Carrot Cake with Bittersweet Chocolate and Orange Zest

This cake began life as the carrot polenta cake with Marsala in my book The Glorious Vegetables of Italy. I wanted to see what would happen if I swapped in ground hazelnuts for the cornmeal in the cake, so I did. It turned out fine—my family all liked it. But it was too similar to the original and not quite as good. So, I made a few changes, editing out…