This bake-sale and potluck staple is moist, dense, and ultra-chocolaty. We lined the pan with parchment to make it easier to transfer the cake to a serving platter.
1 cup (2 sticks) unsalted butter, plus more (room temperature) for pan
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/4 cup unsweetened natural cocoa powder
1 cup water
2 large eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter
3 tablespoons unsweetened natural cocoa powder
6 tablespoons heavy cream
1 1/2 teaspoons pure vanilla extract
13/4 cups plus 2 tablespoons confectioners’ sugar, sifted
1 cup chopped toasted pecans
- Make the cake Preheat oven to 375℉. Butter a 9-by-13 baking pan. Line with parchment leaving a 2-inch overhang on long sides. In a large heatproof bowl, whisk together flour, granulated sugar, baking soda, salt, and cinnamon.
- Melt butter in a saucepan over medium-low heat. Whisk in cocoa, then the water. Raise heat to medium-high and bring to a boil, whisking occasionally. Pour over flour mixture; stir to combine. Stir in eggs, buttermilk, and vanilla. Pour batter into prepared pan; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, 22 to 24 minutes.
- Make the icing; In a small saucepan, bring butter cocoa and cream to a boil, stirring occasionally. Remove from heat; whisk in vanilla and confectioners’ sugar. Let stand until warm before using. Transfer cake in a pan to a wire rack; let cool 15 minutes. Pour glaze over cake. Sprinkle with pecans and let cool before serving.