Ingredients
- 1 cup (2 sticks) unsalted butter, divided
- 1 cup strong brewed coffee
- 3/4 cup unsweetened cocoa powder, divided
- 1/2 cup vegetable oil
- 2 cups all purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt plus one big pinch, divided
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract, divided
- 6 tablespoons milk
- one 1-pound box powdered sugar
- 2/3 cup chopped pecans, toasted
Preparation
Step 1
Preheat oven to 400°F. Lightly grease 9 X 13 inch pan. Stir 1/2 cup unsalted butter, coffee, 1/2 cup cocoa and vegetable oil in heavy small saucepan over medium heat until smooth. Remove saucepan from heat. Whisk together the flour, sugar, baking soda and kosher salt in a large bowl until blended. Whisk in cocoa mixture. Whisk buttermilk, eggs and 1 teaspoon vanilla in medium bowl until blended. Add to flour mixture and blended well. Spread batter in prepared pan.
Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack.
Meanwhile, stir whole milk and remaining 1/2 cup unsalted butter and 1/4 cup cocoa in heavy medium saucepan over medium heat until smooth. Bring mixture to boil, stirring constantly. Remove from heat. Add powdered sugar and remaining 1 teaspoon vanilla and a big pinch of kosher salt and whisk until smooth.
Take a skewer and make several holes in the warm cake then spread immediately with frosting. Sprinkle with toasted pecans.