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Preheat the oven to 350 degrees F. Grease a 10 to 12 cup bundt pan with butter and sprinkle flour all over pan (remove excess flour by tapping pan).
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Whisk together sugar, eggs, buttermilk, and vanilla in a small bowl. Set aside.
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Combine flour, baking soda, cinnamon, and salt together in another bowl. Set aside.
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Melt butter over medium-low heat.
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Add the cocoa and whisk until smooth. Add the water and whisk until smooth.
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Remove from heat and add sugar and egg mixture. Whisk until smooth.
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Add flour mixture and whisk until smooth (don't worry if there are still small lumps).
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Pour batter into pan and bake for 40 minutes, or until the sides slightly pull away from the pan.
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Let the cake cool in the pan for 20 minutes, and then loosen with a knife and remove to serving plate.
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Meanwhile, arrange pecans on a baking sheet and bake for 7 to 9 minutes at 350 degrees F.
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Remove pecans and chop into smaller pieces once they have cooled.
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To make the glaze, melt butter over low heat.
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Add the milk, cocoa, and powdered sugar. Whisk until smooth and glossy.
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Remove from heat and whisk in salt, vanilla, and pecans.
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Let the glaze cool slightly (a couple of minutes), then spoon over the top of the cake. The glaze will pool in the middle of the cake, which is fine!