Chocolate Sour Cream Pound Cake from How to Bake by Nick Malgieri

Ingredients

• ¾ cup sugar
• ¼ teaspoon baking powder
• 1 cup unbleached all-purpose flour
• ½ cup (2 ounces) lightly toasted pecan halves
• 1 cup sugar
• 8 tablespoons (1 stick) unsalted butter, softened
• ¼ teaspoon salt
• 8 ounces bittersweet chocolate, finely cut
• ¼ teaspoon baking soda
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ounces unsweetened chocolate, cut into chunks
• ¼ cup water
• ¼ cup light corn syrup
• ½ cup sour cream