Directions
Preheat the over to 350ºF [180ºC]. Butter a 9 in [23 cm] Bundt pan if it is not nonstick.
In a small bowl, microwave safe bowl, combine 1 Tbsp butter, corn syrup, water, and brown sugar. Microwave in 30 second intervals, stirring after each interval, until the butter is melted and the sugar has dissolved. Whisk until mixture is smooth, pour into the prepared Bundt pan, and sprinkle in the pecans. Set aside.
Melt the dark chocolate wafers and the remaining 1 cup [220 g] butter together using a hot water bath or in the microwave over. Stir until completely melted and smooth. Removed the bowl from the water if you used a hot water bath and set aside to cool.
In a small bowl, combine the flour and salt. Set aside.
In a large bowl, with a hand mixer, beat together the eggs, granulated sugar, and vanilla on high speed until the mixture is light and has doubled in volume, about 5 minutes. Stir in the cooled melted chocolate mixture on low speed. Stir in the cooled melted chocolate mixture on low speed. Gradually beat in the flour mixture until combined. Stir in the milk chocolate chips (if using). Pour the batter into the bundt pa over the pecans.
Bake for 50 to 55 minutes, or until a toothpick inverted into the cake comes out clean. Remove the pan from the oven. Place a large inverted serving patter over the cake and quickly flip the cake upside down, gently shaking it to loosen the cake from the pan. Let the bundt pan sit on top of the platter for up to 10 minutes to let all of the caramel drip out onto the plate. Cool completely before serving. Store in an airtight container at room temperature for up to 2 days.
This recipe is courtesy of Amy Guittard from her Guittard Chocolate Cookbook.