Mexican Chocolate Cake
INGREDIENTS
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For cake
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2 sticks (1 cup) unsalted butter
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½ cup Dutch-process unsweetened cocoa powder
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¾ cup water
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2 cups granulated sugar
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2 large eggs
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½ cup well-shaken buttermilk
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2 tablespoons vanilla
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2 cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon cinnamon
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¼ teaspoon salt
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For glaze
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2 cups chopped pecans (7½ ounces)
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½ stick (¼ cup) unsalted butter
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½ cup half-and-half
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½ cup confectioners sugar
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5 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped
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¼ teaspoon salt
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