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1
MAKE FILLING AND TOPPING:.
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2
Place sugar, pecans and cinnamon in food processor.
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3
Cover and pulse until nuts are coarsely chopped.
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4
Transfer 3/4 cup of mixture to small bowl and stir in chocolate for filling.
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5
To remaining mixture in food processor add flour, cocoa powder and butter and pulse until mixture is crumbly for topping.
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6
MAKE CAKE:
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7
Preheat oven to 325u00b0F
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8
Butter bottom and sides of 9-inch springform pan & dust pan with flour, tapping out excess.
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9
Sift flour, baking powder, baking soda and salt into medium bowl; whisk to combine and set aside.
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10
Beat butter at medium-high speed in mixing bowl for 1 minute or until creamy, using electric mixer at medium-high speed.
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11
Gradually add sugar and beat at high speed until well blended and light, about 2 minutes.
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12
Add eggs and yolk, one at a time, beating well after each addition and scraping down sides of bowl as necessary.
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13
Beat in vanilla extract.
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14
Reduce speed to low and alternately add dry ingredients and sour cream, beginning and ending with dry ingredients and mixing just until combined.
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15
Scrape half of batter into prepared pan and smooth top.
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16
Sprinkle with filling.
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17
Scrape remaining batter over filling and smooth top.
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18
Sprinkle with topping.
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19
Bake 65 to 75 minutes or until toothpick inserted into center of cake comes out clean and cake pulls away from edge of pan.
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20
Let cake cool in pan set on wire rack for 10 minutes.
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21
Remove side of pan and cool completely.
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22
Dust cake lightly with confectioners' sugar before serving.
