Ingredients:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter
  • 1 cup boiling water
  • 0.25 cup unsweetened cocoa powder
  • 0.5 cup buttermilk
  • 2 large eggs
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.5 cup unsalted butter (for icing)
  • 0.25 cup unsweetened cocoa powder (for icing)
  • 6 tbsp whole milk
  • 3 cups powdered sugar
  • 1 tsp vanilla extract (for icing)
  • 1 cup chopped pecans

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or an 18x13-inch jelly roll pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt.
  3. In a medium saucepan, combine 1 cup butter, water, and 1/4 cup cocoa powder. Bring to a boil until the mixture is glossy and smooth, then remove from heat.
  4. Immediately pour the boiling chocolate mixture over the dry ingredients and stir until no white streaks remain.
  5. Add the buttermilk, eggs, and vanilla extract. Stir in until fully integrated and the batter is smooth.
  6. Pour the batter into the prepared pan. Bake for 20 minutes until a toothpick comes out with only a few moist crumbs.
  7. While the cake is baking, prepare the icing by bringing 0.5 cup butter, 0.25 cup cocoa, and milk to a boil in a clean saucepan.
  8. Remove from heat and whisk in powdered sugar and vanilla until velvety and thick. Fold in chopped pecans.
  9. Pour the warm icing over the cake immediately after removing it from the oven while the cake is still hot.
  10. Let it sit for at least 15 minutes until the icing develops a thin, dull crust.