1 cup water
1 cup butter
1/2 cup unsweetened cocoa powder
2 1/4 cups sugar
1 teaspoon vanilla extract
2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup buttermilk
1 cup California walnut halves and pieces
Chocolate Truffle Glaze
1/3 cup dark chocolate chips
3 tablespoons butter
2 tablespoons milk
1/2 teaspoon vanilla extract
Preheat oven to 350°F. Lightly butter a bundt pan then dust with flour or cocoa powder. Turn pan, tapping as you turn, to coat the pan on all sides; tap out excess.
Melt together butter, water and cocoa powder in a small saucepan, over low heat, whisking until smooth; let cool.
Transfer to the bowl of a mixer and lightly beat in sugar, extract and eggs.
Mix together flour, baking powder, salt and baking soda in a medium bowl. Add about 1/3 of the dry ingredients to the chocolate mixture and beat on low speed to combine. Add half the buttermilk and beat again. Repeat steps ending with the flour mixture, mixing only until combined. Fold in walnuts.
Spread in prepared pan and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Let cool, then invert onto a serving plate or platter.
While cake bakes, melt chocolate, butter, milk and extract together until smooth. Let cool slightly to thicken, then drizzle over the cake. Immediately sprinkle with walnuts.
To keep the walnuts from sinking, coat with a little flour or cocoa powder before adding to the cake batter.
Cake will cook more quickly when baked in a dark coated pans.