Fudge Pecan Bundt Cake or Cupcakes

Wow, this one is amazing. I got this recipe from one of my favorite Pastry Chefs, Rebecca Rather.
Rebecca had a Restaurant in Fredericksburg, Texas.

She said , about the cake:
"I do know that I've never met anyone who didn't fall for this cake"


Fudge Pecan Cake:

1 C (2 sticks) butter
1/2 C unsweetened Dutch Process Cocoa Powder
3/4 C water
2 C sugar
2 large eggs
1 C buttermilk
2 TBS pure vanilla extract
2 C all purpose flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt

Glaze:
1 C pecan halves
1/2 C (1stick) butter
1/4 C whole milk
1/2 C the best quality dark cocoa powder that you can get, such as Scharffen Berger
2 C sifted confectioner's sugar (sift first, then measure)
1 TBS vanilla
1/4 tsp salt

You'll need:
1 10-12 C Bundt Cake Pan.
Grease it well with my Pan Release Mix. ( equal parts of Flour, Shortening, Vegetable Oil) Mix well, brush into the intricate design of a Bundt Pan.

Preheat the oven to 350 degrees
Cupcakes can be made . Line standard muffin pans with paper liners or my Pan Release Mix.

Cake:

In a Saucepan:
Melt butter on low heat
Add cocoa and whisk until smooth
Add water and continue to whisk until smooth
Do not let the mixture boil

Remove from heat
Add:
sugar
eggs
buttermilk
vanilla
Add these ingredients all at once and and whisk until smooth

Add all at once:
flour
baking soda
cinnamon
salt
Whisk until all ingredients are well incorporated
There may be a few lumps and that's OK

Pour the batter into the Bundt Pan
For Cupcakes, fill 2/3's full

Bake cake at 350 degrees for 40 - 45 minutes
Cupcakes, check after 20 minutes

Let the cake cool on the pan for 20 minutes
Cupcakes, 10 minutes

Make the Glaze:
Arrange Pecan halves in a single layer on a sheet pan.
Toast in  350 degree oven for 7 - 9 minutes, until golden brown.
Roughly chop them when they cool

Melt butter on low heat in a saucepan.
Add:
milk
cocoa
confectioner's sugar
Whisk until glossy
Remove from heat and whisk in vanilla, salt and pecans.

Allow cake to cool, overturn onto a serving platter.
Spoon the glaze over the cake covering it thoroughly allowing it to pool inside and around the base of the cake.

Cupcakes:
Remove from pan, peel off the liner.
Invert onto a platter and cover with glaze.


Enjoy!
Peace in the Kitchen!