Description
A rich, moist chocolate cake topped with warm, silky fudge frosting and crunchy pecans. Perfect for gatherings or satisfying sweet cravings!
Ingredients
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2 cups all-purpose flour
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2 cups granulated sugar
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¼ teaspoon salt
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4 heaping tablespoons unsweetened cocoa powder
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1 cup (2 sticks) unsalted butter
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1 cup boiling water
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½ cup buttermilk
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2 whole eggs, beaten
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1 teaspoon baking soda
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1 teaspoon vanilla extract
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1¾ sticks unsalted butter
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4 heaping tablespoons cocoa powder
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6 tablespoons milk
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1 teaspoon vanilla extract
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1 pound powdered sugar (minus ½ cup)
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½ cup finely chopped pecans (optional, for topping)
Instructions
1. Prepare the Cake Batter
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Preheat oven to 350°F (175°C). Grease a sheet cake pan (13×18 inches).
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In a large mixing bowl, whisk together flour, sugar, and salt.
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In a saucepan, melt butter and add cocoa powder. Stir to combine. Add boiling water, stir, and let it boil for 30 seconds. Remove from heat.
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Pour the hot mixture into the dry ingredients and stir lightly to cool.
2. Combine Wet Ingredients
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In a separate bowl or measuring cup, mix buttermilk, beaten eggs, baking soda, and vanilla.
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Stir this mixture into the slightly cooled batter until smooth.
3. Bake
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Pour the batter into the prepared pan.
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Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
4. Make the Frosting While the Cake Bakes
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In a saucepan, melt butter and stir in cocoa powder.
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Turn off the heat and whisk in milk, vanilla, and powdered sugar until smooth.
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Stir in chopped pecans if using.
5. Frost the Cake
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Pour the warm frosting over the hot cake. Use a spatula to spread it evenly across the surface.
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Let the cake cool before slicing into squares.
Notes
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Ideal for feeding a crowd without the fuss of layer cakes
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Great for birthdays, church events, or weekend desserts
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Pair with vanilla ice cream or a glass of cold milk for the perfect bite
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American