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1
MAKE CAKE:.
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2
Put oven rack in middle position and preheat oven to 350F Butter cake pan well and dust with flour, knocking out excess.
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3
Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa.
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4
Add water and whisk until smooth, then remove from heat.
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5
Whisk in separately sugar, eggs, buttermilk, and vanilla.
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6
Sift together flour, baking soda, cinnamon, and salt into a bowl, the sift again into cocoa mixture and whisk until just combined (don't worry if there are lumps).
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7
Pour batter into cake pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.
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8
MAKE GLAZE:.
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9
Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes.
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10
Cool pecans slightly in pan on a rack, about 5 minutes.
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11
Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners' sugar.
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12
Add chocolate and cook, stirring, until smooth.
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13
Remove from heat and stir in pecans and salt.
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14
Cool glaze until slightly thickened, about 5 minutes.
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15
Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.
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16
(Cake (With Glaze)) can be made 2 days ahead and kept at room temperature in a cake keeper or covered with an inverted bowl.
