Ingredients:

  • 2 cups all-purpose flour (250g)
  • 2 cups granulated sugar (400g)
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter (226g)
  • 0.25 cup unsweetened cocoa powder (25g)
  • 1 cup boiling water (240ml)
  • 0.5 cup buttermilk (120ml)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 0.5 cup unsalted butter for glaze (113g)
  • 0.25 cup unsweetened cocoa powder for glaze (25g)
  • 6 tbsp whole milk (90ml)
  • 3 cups powdered sugar, sifted (360g)
  • 1 tsp vanilla extract for glaze
  • 1 cup finely chopped pecans, optional (110g)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 18x13 inch sheet pan thoroughly.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt.
  3. In a medium saucepan, combine 1 cup butter, 1/4 cup cocoa, and 1 cup water. Bring to a rolling boil, whisking constantly until smooth.
  4. Pour the boiling chocolate mixture over the dry flour mixture and whisk until just combined.
  5. In a separate small bowl, whisk the eggs, buttermilk, and vanilla together. Slowly pour this mixture into the batter and whisk until smooth.
  6. Pour the batter into the prepared sheet pan and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  7. During the last 5 minutes of baking, prepare the glaze: In a saucepan, combine 1/2 cup butter, 1/4 cup cocoa, and 6 tbsp milk. Bring to a boil.
  8. Remove glaze from heat and whisk in powdered sugar and vanilla until smooth. Stir in pecans if using.
  9. Pour the warm glaze over the cake immediately after removing it from the oven. Spread evenly and allow to set before slicing.