Mexican Chocolate Fudge Pecan Cake

ingredients

Cake
1 cup (2 sticks) unsalted butter
1/2 cup unsweetened Dutch-process cocoa powder
3/4 cup water
2 cups sugar
2 large eggs
1 cup buttermilk
2 tablespoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
Chocolate-pecan glaze
1 cup pecans
1/2 cup (1 stick) unsalted butter
1/4 cup whole milk
1/2 cup high-quality dark cocoa powder, such as Scharffenberger
2 cups sifted powdered sugar (sifted then measured)
1 tablespoon vanilla extract
1/4 teaspoon salt

directions

1
1. Preheat the oven to 350° F. Grease a 9-inch tube pan or a 10- to 12-cup Bundt pan with butter, sprinkle lightly with flour and tap over the sink to remove any excess flour (or spray evenly with Baker’s Joy spray). For cupcakes, line standard-size muffin pans with muffin wrappers or spray Texas-size (3 1/2 inches in diameter and 2 inches deep) muffin cups with Baker’s Joy.
2
2. Melt the butter in a large saucepan over medium-low heat. Add the cocoa and whisk until smooth. Add the water and whisk until smooth. Be careful not to boil the mixture. Remove the saucepan from the heat. Add the sugar, eggs, buttermilk, and vanilla to the warm cocoa mixture all at once; whisk until smooth. Add the flour, baking soda, cinnamon and salt all at once; whisk until the dry ingredients are completely incorporated. Don’t worry if there are some small lumps. Pour the batter into the pan. If using muffin pans, fill each cup two-thirds full.
3
3. Bake for 40 to 45 minutes; the cake is done when it has pulled away slightly from the sides of the pan and feels firm to the touch. For cupcakes, check for doneness after about 20 minutes.
4
4. Let the cake cool in the pan about 20 minutes. Cupcakes need only a total of 10 minutes cooling time.
5
5. Meanwhile, make the glaze: Arrange the pecans on a baking sheet in a single layer and toast them in the 350 degree oven for 7 to 9 minutes, until golden brown and aromatic. Chop the pecans.
6
6. Melt the butter over low heat in a medium saucepan. Add the milk, cocoa, and powdered sugar and whisk until glossy. Remove the saucepan from the heat and whisk in the vanilla, salt and pecans.
7
7. Loosen the cake with a knife or spatula and overturn it onto a serving plate. Spoon the glaze over the cooled cake, covering it thoroughly. Don’t worry if some of the glaze pools inside and around the cake. For cupcakes, remove them from the pan, and peel off the paper liners. Invert each cupcake onto a small serving plate – this way they look like tiny cakes – and cover with glaze.
8
8. This cake will keep up to 3 days, covered, at room temperature and glaze just before serving.

Carol’s notes:

Easy to make but should strain the cake batter first as flour lumps don’t go away. Strained the glaze to get rid of powdered sugar lumps. Didn’t sift the powdered sugar for the glaze but used 1 2/3 cups. Excellent taste, soft texture, cake is just right, glaze makes it really rich and chocolaty, crunch of freshly toasted pecans in glaze is perfect.