Ingredients:

  • 2 cups (250g) All-purpose flour
  • 2 cups (400g) Granulated sugar
  • 1/4 teaspoon salt
  • 2 sticks (226g) Unsalted butter
  • 4 tablespoons heaping cocoa powder
  • 1 cup (235ml) Boiling water
  • 1/2 cup (120ml) Buttermilk
  • 2 Large eggs, beaten
  • 1 teaspoon Baking soda
  • 1 teaspoon Vanilla extract
  • 1.5 sticks (170g) Unsalted butter for frosting
  • 4 tablespoons heaping cocoa powder for frosting
  • 6 tablespoons (90ml) Whole milk
  • 1 teaspoon Vanilla extract for frosting
  • 1 pound (454g) Powdered sugar, sifted
  • 1 cup (120g) Finely chopped pecans

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, and salt until no clumps remain.
  2. In a medium saucepan, melt 2 sticks of butter over medium heat. Whisk in 4 tablespoons of cocoa powder and then the boiling water. Let the mixture bubble for 30 seconds to bloom the cocoa.
  3. Pour the hot chocolate mixture over the dry flour mixture and stir gently to combine.
  4. In a separate container, whisk together the buttermilk, beaten eggs, baking soda, and vanilla. Pour this into the main batter and stir until smooth.
  5. Pour the batter into an ungreased 18x13 inch jelly roll pan, spreading it evenly to the edges.
  6. Bake for 20 minutes until a toothpick comes out clean. While the cake bakes, prepare the frosting to ensure it is ready to pour as soon as the cake leaves the oven.