Ingredients:

  • 2 cups (250g) All-purpose flour
  • 2 cups (400g) Granulated sugar
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 cup (225g) Unsalted butter
  • 1 cup (240ml) Water
  • 1/4 cup (25g) Unsweetened natural cocoa powder
  • 1/2 cup (120ml) Buttermilk, room temperature
  • 2 Large eggs, room temperature
  • 1 tsp Pure vanilla extract
  • 1/2 cup (115g) Unsalted butter (for glaze)
  • 1/4 cup (25g) Unsweetened cocoa powder (for glaze)
  • 6 tbsp (90ml) Whole milk
  • 3 cups (375g) Powdered sugar, sifted
  • 1 tsp Pure vanilla extract (for glaze)
  • 1 cup (115g) Chopped pecans

Instructions:

  1. Preheat oven to 400°F (200°C) and grease an 18x13 inch rimmed sheet pan. Whisk flour, sugar, baking soda, and salt in a large bowl.
  2. In a saucepan, combine 1 cup butter, water, and 1/4 cup cocoa powder. Bring the water to a boil first, then add the butter and cocoa powder to the boiling water, stirring until combined. Pour this hot mixture over the dry ingredients and stir until combined.
  3. Whisk in buttermilk, eggs, and vanilla extract. Pour the thin batter into the prepared pan and bake for 18–22 minutes.
  4. While the cake is baking, prepare the glaze. In a clean saucepan, combine 1/2 cup butter, 1/4 cup cocoa powder, and milk. Bring to a boil, then remove from heat. Whisk in powdered sugar, vanilla, and pecans until smooth. This should be ready to pour when the cake comes out of the oven.
  5. Pour the hot frosting over the cake immediately after removing it from the oven. Let set for 20 minutes before serving.