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1
Center a rack in the oven; preheat oven to 350u00b0; generously butter a 6-mold mini Bundt pan.
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2
Make the swirl: toss the nuts, cocoa, and sugar together in a bowl; set aside.
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3
Make the cake: in a bowl, whisk the flour, baking powder, and salt together; set aside.
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4
Working with a stand mixer fitted with paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until smooth, about 3 minutes (always scrape down sides of bowl as needed when mixing).
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5
Add in the egg; beat 1 minute; then beat in the vanilla (don't be concerned if the mixture looks curdled-it will smooth out soon).
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6
Decrease mixer speed to low; add in half the flour mixture, mixing only until incorporated.
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7
Add in the milk, and when it is blended into the batter, add the remaining flour mixture, again mixing just to incorporate.
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8
Add in the melted chocolate; mix to blend.
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9
Fill each of the mini Bundt molds with a little batter, then divide the swirl mixture evenly among the molds; top off the Bundts with the remaining batter.
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10
Bake 20-22 minutes or until test done (pick comes out clean).
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11
Transfer the pan to a rack; let rest for 5 minutes; then invert them onto the rack and let them cool to room temperature.
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12
Make the glaze: melt the chocolate in a heatproof bowl over a saucepan of simmering water OR in a microwave oven (my preferred method).
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13
Stir in the corn syrup; using a small offset metal spatula or a table knife, spread the shiny glaze over the tops of the cooled Bundts, then scatter the nuts, if using, over the glaze.
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14
Let the glaze set at room temperature; it will take about 15 minutes.
