Ingredients

Filling/topping:
1/2 cup coarse sugar
1/8 teaspoon salt
1 teaspoon cinnamon
1 cup diced pecans or walnuts
1 cup chocolate chips

Batter:
1-1/2 cups sugar
3/4 cups butter
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup Dutch process cocoa
3 large eggs
1-1/2 cups unbleached all purpose flour
3/4 cups water

Instructions

Topping:
Whisk together all of the filling ingredients except the chocolate chips. Sprinkle half of the mix into the bottom of a lightly greased 10-12 cup tube pan. Set the rest aside.

Batter:
Beat together the butter, sugar, salt and baking powder in a medium bowl. Beat in the cocoa, then add the eggs, one at a time, beating after each until fluffy.

Mix the flour into the batter, alternating with the water. Once blended, spoon about 2/3rd of the batter into the cake pan over the filling/topping.

Mix the chocolate chips with the remaining filling mix and sprinkle over the batter in the pan, saving about 1/2 cup for the topping. Spoon the rest of the batter into the pan evenly, then sprinkle the rest of the topping over batter.
Smooth the batter and bake in a preheated 325-degree oven for 55-60 minutes. When done, cake will appear moist within its cracked top surface. Remove from oven, cool in pan for 10 minutes, then turn out onto a rack and cool for another hour before slicing and serving.

Serving tip: Serve with a dollop of whipped cream and shaved chocolate, sprinkles or a scoop of ice cream [pistachio, butter pecan, chocolate mint or vanilla are ideal - not pure chocolate. That would be chocolate overload].

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