Ingredients
nonstick cooking spray
2 c. all-purpose flour
1 1/2 c. sugar
1/2 c. brown sugar
1 tsp. baking soda
1/4 tsp. kosher salt
1 c. Butter, cubed
1 c. water
1/4 c. cocoa powder
2 large eggs
1/2 c. sour cream
1 tsp. pure vanilla extract
1/2 c. Butter, cubed
1/4 c. cocoa powder
1/3 c. whole milk
3 c. powdered sugar
1 tsp. pure vanilla extract
pinch of kosher salt
1/2 c. toasted pecans, roughly chopped (plus more for garnish)
Preparation
Step 1Preheat oven to 350°. Grease a jelly roll pan or a 15”-x-10” baking pan with nonstick cooking spray. Step 2In a large bowl, combine flour, sugar, brown sugar, baking soda and salt and whisk until well combined.Step 3In a medium saucepan over medium heat, add butter, water and cocoa powder. Cook, stirring often, until the butter has melted and the mixture comes to a boil. Remove from heat.Step 4Pour chocolate mixture into flour mixture and stir until well combined. Add eggs, sour cream and vanilla and stir until well blended. Pour into prepared pan and spread into an even layer.Step 5Bake until a toothpick inserted into the center of the cake comes out clean, about 25 minutes.Step 6Meanwhile, make frosting: In a medium saucepan, combine butter, cocoa powder and milk. Bring mixture to a simmer then remove from heat and whisk in powdered sugar, vanilla and salt. Mix until smooth then stir in pecans. Step 7Pour frosting over cake while the cake is still hot, then sprinkle more pecans on top. Let cool completely before cutting, about 1 hour.
