Active Time

　　35 min

　　Total Time

　　2 hr

　　At the bakery, Rather makes both cupcakes and bundt cake with this recipe. The hint of cinnamon in the batter is a nod toward Mexican chocolate, which often contains cinnamon and spices.

　　

Ingredients

Makes 10 to 12 servings

　　

For cake

2 sticks (1 cup) unsalted butter

　　1/2 cup Dutch-process unsweetened cocoa powder

　　3/4 cup water

　　2 cups granulated sugar

　　2 large eggs

　　1/2 cup well-shaken buttermilk

　　2 tablespoons vanilla

　　2 cups all-purpose flour

　　1 teaspoon baking soda

　　1/2 teaspoon cinnamon

　　1/4 teaspoon salt

　　

For glaze

2 cups chopped pecans (71/2 ounces)

　　1/2 stick (1/4 cup) unsalted butter

　　1/2 cup half-and-half

　　1/2 cup confectioners sugar

　　5 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped

　　1/4 teaspoon salt

　　

Special Equipment

a 9-inch tube pan or 12-cup bundt pan

　　

Make cake:

Step 1

Put oven rack in middle position and preheat oven to 350°F. Butter cake pan well and dust with flour, knocking out excess.

　　

Step 2

Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.

　　

Step 3

Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don't worry if there are lumps).

　　

Step 4

Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.)

　　

Step 5

Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.

　　

Make glaze:

Step 6

Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes.

　　

Step 7

Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.

　　

Step 8

Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.

　　Cooks' note:

　　Cake (with glaze) can be made 2 days ahead and kept at room temperature in a cake keeper or covered with an inverted bowl.