Step 1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt or tube pan.
Step 2
Beat 1 cup butter cream cheese 1 cup sugar and 1/2 cup dark brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time allowing each egg to blend into the butter mixture before adding the next. Mix in 1 teaspoon vanilla and 1/4 cup bourbon.
Step 3
Sift together flour 6 tablespoons cocoa powder baking powder and salt and set aside.
Step 4
Prepare the filling: combine 1/4 cup butter 1/4 cup cocoa powder 3/4 cup brown sugar in a food processor and pulse to combine. Transfer to a bowl and mix in pecan pieces and 1 tablespoon bourbon; set aside.
Step 5
Gradually add flour mixture to cake batter; beat on medium speed about 3 minutes. Spread half of the batter in bottom of the prepared pan and place teaspoonfuls of pecan filling around the center of batter. Cover with the remaining batter.
Step 6
Bake in preheated oven until a toothpick inserted in the cake comes out clean 55 to 70 minutes. Let cool on wire rack for about 20 minutes.
Step 7
Invert cake onto a serving plate and allow it to cool completely before glazing.
Step 8
For the glaze: sift 1/4 cup cocoa powder with 1 cup confectioners' sugar. Mix in 1 teaspoon vanilla 1 tablespoon of butter and 4 tablespoons hot water; add 1 to 2 more tablespoons water until desired consistency is reached. Spoon glaze over top of cooled cake.