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1
For the cake: adjust an oven rack to the lower-middle position and heat the oven to 350u00b0F. Prepare a 12-cup nonstick Bundt pan by brushing the interior with 1 tablespoon of melted butter plus 1 tablespoon cocoa powder.
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2
Whisk the boiling water and chocolate together in a small bowl until melted and smooth; let the mixture cool slightly. In a medium bowl, whisk the flour, nuts, confectioners' sugar, cocoa, and salt together.
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3
In a large bowl, beat the butter, sugars, and vanilla together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until combined, about 1 minute. Beat in the chocolate mixture until combined, about 30 seconds. Reduce mixer speed to low and slowly beat in the flour mixture until just incorporated, about 30 seconds.
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4
Scrape the batter into the prepared pan and smooth the top. Wipe any drops of batter off the sides of the pan and gently tap the pan on the work surface to settle the batter. Bake the cake until the edges begin to pull away from the sides of the pan and the top feels springy with pressed with a finger, about 45 minutes.
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5
For the glaze: Meanwhile, whisk all the ingredients for the glaze together in a medium bowl until smooth and thickened.
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6
Let the cake cool in the pan for 10 minutes, then flip it out on a wire rack. Let the cake cool completely, about 2 hours. Drizzle the chocolate glaze over the top and sides of the cake. Let the glaze set, about 25 minutes, before serving.
