Preheat oven to 350 degrees Fahrenheit. Grease and flour a Bundt pan using a little of all three flours.

In a bowl, whisk together oil, eggs, sugars, and vanilla until smooth and thick.

In a large bowl, combine dry ingredients. Gently pour wet ingredients into dry. Mix to combine, but do not overmix.

Fold in boiling water and hazelnut brittle.

Pour into the prepared Bundt pan and bake for about 50 minutes.

Let cool completely prior to removing from pan. Use a plastic knife to go all around between the pan and cake, to separate them. Do this in the middle too. Then flip cake.

Serve sprinkled with confectioners’ sugar and extra hazelnut brittle if desired.