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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 10-cup Bundt pan with cooking spray.
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3
To make the cake, sift the cocoa into a bowl and pour the boiling water over it.
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4
Whisk to combine, then whisk in the buttermilk.
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5
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until creamy, about 3 minutes.
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6
Add the eggs 1 at a time, beating well after each addition.
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7
Stir in the food coloring, vanilla, and salt.
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8
Reduce the mixers speed to medium-low and carefully add a third of the flour, followed by half the buttermilk.
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9
Repeat, then turn off the mixer and scrape down the sides.
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10
Add the final third of flour and mix until just combined.
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11
In a small bowl, stir together the baking soda and vinegar, then quickly stir this mixture into the batter.
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12
Scrape the batter into the prepared Bundt pan and smooth the top.
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13
Bake until puffed and a toothpick inserted into the center comes out clean, about 40 minutes.
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14
Cool the cake in the pan on a wire rack for about 15 minutes, then unmold the cake directly onto the rack and cool completely.
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15
Meanwhile, make the frosting.
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16
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until smooth and fluffy, about 3 minutes.
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17
Gradually beat in the powdered sugar and salt and continue to mix until thoroughly combined, scraping down the sides of the bowl as needed.
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18
To finish, slide the cake onto a serving platter.
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19
Spread the top (and sides, if you like) with the frosting and sprinkle with the pecans, if using.
