Description
A rich, moist chocolate cake topped with velvety frosting and crunchy pecans, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder (for frosting)
- 1/4 cup milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1/2 cup toasted pecans (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a baking pan.
- Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla to the dry mix. Mix until smooth.
- Carefully stir in boiling water until well combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- While the cake bakes, melt butter in a saucepan, then stir in cocoa powder and milk, bringing it to a boil.
- Remove from heat, whisk in powdered sugar and vanilla extract.
- Pour the warm frosting over the baked cake.
- Sprinkle with toasted pecans while frosting is warm.
- Allow to cool completely before slicing and serving.
Notes
For a more intense flavor, consider adding a sprinkle of sea salt on top of the frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg