← Nouns Cooking · American

Ingredients

• 225 g unsalted butter
• 240 ml Water
• 30 g Cocoa powder
• 250 g Plain (all-purpose) flour
• 400 g Sugar
• 1 tsp Bicarbonate of soda
• ½ tsp Salt
• ½ tsp Cinnamon (optional)
• 120 ml Buttermilk
• 2 Eggs
• 1 tsp Vanilla extract
• 115 g unsalted butter, for the icing
• 30 g cocoa powder, for the icing
• 90 ml Milk
• 450 g Icing sugar, sifted
• 1 tsp vanilla extract, for the icing
• 100 g Pecans, toasted and chopped

Method

1. Heat the oven to 180°C (160°C fan, 350°F) and grease a 33 x 46 cm rimmed baking sheet (or a 25 x 38 cm tray for a thicker cake).
2. Bring the butter, water and cocoa to the boil in a saucepan, stirring until the butter melts.
3. Whisk the flour, sugar, baking soda, salt and cinnamon in a large bowl. Pour in the hot cocoa mix and whisk until smooth, then whisk in the buttermilk, eggs and vanilla.
4. Pour into the tray and spread evenly. Bake for 18–22 min, until the centre springs back when pressed. A thicker cake will need a few minutes more.
5. About 5 min before the cake is done, make the icing: melt the butter with the cocoa and milk in a saucepan, then take it off the heat and whisk in the icing sugar and vanilla until glossy. Stir in the pecans.
6. Pour the warm icing over the hot cake as soon as it comes out of the oven and spread it right to the edges. Leave to cool for at least 30 min before cutting into squares.

Tips

• Icing the cake while both are warm is the secret: it melts into the top and sets like fudge.
• Contains pecans; leave them out for a nut-free cake.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking Spend With Pennies