*Ingredients
+cake
°2 sticks unsalted butter, plus more, room temperature, for casserole
°2 cups all-purpose flour
°2 cups granulated sugar
°1 teaspoon baking soda
°1 teaspoon coarse salt
°1/2 tsp ground cinnamon
°1/4 cup natural unsweetened cocoa powder
°2 large eggs lightly beaten
°1/2 cup buttermilk
°1 teaspoon pure vanilla extract
+icing
°6 tsp un-salted butter
°3 tablespoons natural unsweetened cocoa powder
°6 tablespoons heavy cream
°1 1/2 teaspoon pure vanilla extract
°1 3/4 cups plus 2 tablespoons icing sugar, sifted
°1 cup finely chopped toasted pecans (4 ounces)
*instructions
1.
Cake: Preheat oven to 375 degrees. Lightly butter a 9 * 13 inch cake pan. Line with parchment, leave a 2-inch overhang on long sides. In a large heatproof bowl, combine the flour, granulated sugar, baking soda, salt and cinnamon.
2.
Melt the butter in a saucepan over medium-low heat. Whisk in cocoa, then 1 cup water. Increase heat to medium-high and bring to a boil, whisking occasionally. Pour over the flour mixture and mix. Stir in eggs, buttermilk and vanilla.
3.
Pour batter into prepared pan; smooth top with an offset spatula. Bake until tester inserted in center comes out clean, 22 to 24 minutes.
4.
Frosting: In a small saucepan, bring the butter, cocoa and cream to a boil, stirring occasionally. Remove from fire; stir in vanilla sugar and confectioner. Let stand until warm before using.
5.
Transfer cake to pan on wire rack; let cool 15 minutes. Pour the frosting over the cake. (For a more elegant presentation, remove cake from pan with parchment and place on serving platter before frosting.) Sprinkle with pecans and let cool before serving.
Enjoy !
