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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Generously coat a 12-cup Bundt pan with butter; set aside.
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3
Place the flour, baking soda, espresso powder, and salt in a medium mixing bowl and whisk to aerate and break up any lumps; set aside.
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4
Place the measured butter, chocolate, and brewed espresso in a medium saucepan over medium heat, stirring occasionally, until the butter and chocolate are melted and the mixture is combined (it will look curdled).
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5
Remove from the heat and stir in the granulated sugar and bourbon until smooth and the sugar has dissolved; set aside.
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6
Place the eggs and vanilla in a large bowl and whisk until the eggs are broken up.
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7
Whisk in the chocolate mixture until smooth.
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8
Add the flour mixture and gently stir with a rubber spatula until just combined.
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9
Stir in the chocolate chips and pecans, if using.
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10
Pour the batter into the prepared pan and bake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 45 minutes.
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11
Remove the pan to a wire rack and let the cake cool in the pan until just warm to the touch, about 45 minutes.
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12
Turn the cake out onto the wire rack and let it cool completely, at least 1 hour more.
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13
Dust with powdered sugar or serve with , if desired.
