Ingredients:

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

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly grease an 18x13 inch jelly roll pan with butter or non-stick spray.
  2. In a saucepan, combine butter, cocoa powder, and water. Bring to a rolling boil over medium heat, stirring constantly, then remove from heat immediately.
  3. In a large bowl, sift together all-purpose flour, baking soda, and salt.
  4. In a separate bowl, whisk together granulated sugar, buttermilk, eggs, and vanilla extract until smooth.
  5. Slowly pour the hot chocolate mixture into the wet ingredients, whisking until combined.
  6. Fold in the sifted dry ingredients until the batter is smooth.
  7. Pour batter into the prepared sheet pan and bake for 20 minutes.
  8. Prepare frosting by boiling butter, cocoa powder, and milk in a saucepan. Remove from heat and whisk in powdered sugar and vanilla extract until glossy.
  9. Pour the warm frosting over the cake while it is still steaming from the oven and sprinkle with chopped pecans.