Ingredients
1 c. all-purpose flour
1 c. granulated sugar
2 tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
1/2 c. (1 stick) unsalted butter
1 large egg
1/4 c. buttermilk
1/2 tsp. pure vanilla extract
3 tbsp. unsalted butter
1 tbsp. unsweetened cocoa powder
3 tbsp. heavy cream
1/2 tsp. pure vanilla extract
1 c. confectioners’ sugar
1/4 c. toasted pecans, finely chopped, plus more for garnish
Vanilla ice cream, if desired
Preparation
Step 1Make cake: Preheat oven to 375°. In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, salt, and cinnamon.Step 2In a 10" cast iron skillet over medium heat, melt butter. Whisk in 1/2 cup of water and bring to a boil.
Turn off heat and stir in dry ingredients. Stir in egg, buttermilk, and vanilla.
Bake until the top springs back, about 18 to 22 minutes. Let cool slightly. Step 3 In a small saucepan combine butter, cocoa powder, and heavy cream and bring to a boil, stirring consistently. Remove from heat and whisk in vanilla and confectioners’ sugar. Keep warm. Step 4
Pour glaze over warm cake. Sprinkle with pecans and let cool slightly until frosting just sets. Step 5
Serve with ice cream (if desired) and more pecans.
