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1
Preheat the oven to 350F.
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2
Butter a 9inch Bundt pan if it is not nonstick.
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3
In a small microwave-safe bowl, combine the 1 tablespoon butter, corn syrup, water, and brown sugar.
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4
Microwave in 30-second intervals, stirring after each interval, until the butter is melted and the sugar has dissolved.
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5
Whisk until the mixture is smooth, pour into the prepared Bundt pan, and sprinkle in the pecans.
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6
Set aside.
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7
Melt the semisweet chocolate wafers and the remaining 1 cup butter together using a hot water bath or the microwave oven.
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8
Stir until completely melted and smooth.
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9
Remove the bowl from the water if you used a hot water bath and set aside to cool.
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10
In a small bowl, combine the flour and salt.
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11
Set aside.
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12
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.
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13
Stir in the cooled melted chocolate mixture on low speed.
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14
Gradually beat in the flour mixture until combined.
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15
Stir in the milk chocolate chips (if using).
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16
Pour the batter into the Bundt pan over the pecans.
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17
Bake for 50 to 55 minutes, or until a toothpick inserted into the cake comes out clean.
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18
Remove the pan from the oven.
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19
Place a large inverted serving platter over the cake and quickly flip the cake upside down, gently shaking it to loosen the cake from the pan.
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20
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.
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21
Cool completely before serving.
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22
Store in an airtight container at room temperature for up to 2 days.
