Ingredients:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.5 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup unsalted butter
  • 4 tablespoons unsweetened cocoa powder
  • 1 cup water
  • 0.5 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup unsalted butter
  • 4 tablespoons unsweetened cocoa powder
  • 6 tablespoons whole milk
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped pecans

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour an 18x13-inch jelly roll pan or a 9x13-inch baking pan.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, salt, and baking soda until well combined. Ensure there are no large clumps of soda.
  3. In a medium saucepan over medium-high heat, combine 1 cup of butter, 4 tablespoons of cocoa powder, and 1 cup of water. Bring the mixture to a rolling boil until the surface is covered in dark, glossy bubbles.
  4. Pour the boiling chocolate mixture over the dry ingredients and whisk until the batter is smooth. The heat will immediately begin to dissolve the sugar.
  5. Whisk in the buttermilk, eggs, and 1 teaspoon of vanilla extract until fully incorporated. The batter will be quite thin and runny.
  6. Pour the batter into the prepared pan and bake for 20 minutes, until a toothpick inserted in the center comes out clean and the cake feels springy.
  7. While the cake is baking, prepare the glaze: In a saucepan, combine 0.5 cup butter, 4 tablespoons cocoa powder, and 6 tablespoons whole milk. Bring to a boil, then remove from heat.
  8. Whisk in the sifted powdered sugar, 1 teaspoon of vanilla, and chopped pecans until smooth.
  9. Pour the warm glaze over the hot cake immediately after removing it from the oven, spreading it to the edges.