Dark Chocolate Cake with Buttermilk Pecan Frosting

1 month and should be fine for up to 3 months.
Dark Chocolate Cake with Buttermilk Pecan Frosting
PREP TIME10MINUTES MINS
COOK TIME50MINUTES MINS
COOLING TIME1HOUR HR
This Dark Chocolate Cake with Buttermilk Pecan Frosting is a showstopper! Moist and flavorful and practically nofail!
Ingredients
Chocolate Cake
1 ¾ cup 210 g allpurpose flour¾ cup 90 g dark cocoa powder2 cups 400 g granulated sugar2 teaspoons baking soda1 teaspoon baking powder1 teaspoon salt2 eggs beaten1 cup 237 g coffee1 cup 240 g buttermilk½ cup 112 g vegetable oil1 teaspoon vanilla
Buttermilk Pecan Frosting
1 cup butter½ cup dark cocoa powder⅓ cup buttermilk1 teaspoon vanilla extract3 cups confectioners sugar1 cup pecans roughly chopped
Instructions
Preheat oven to 350F.
Chocolate Cake
In a large bowl combine flour cocoa sugar baking soda baking powder and salt. Whisk to combine.
Add eggs coffee buttermilk oil and vanilla to the dry ingredients and stir using a spatula or whisk until ingredients are fully combined. The batter will be dark and very runny.
Pour into a prepared greased or parchmentlined 913 pan and bake for 4050 minutes. Start checking at 40 minutes if the cake jiggles at all or an inserted toothpick is removed with wet batter the cake is not done. When an inserted toothpick is removed with a few crumbs not clean! the cake is done.
Buttermilk Pecan Frosting
In a saucepan heat the butter cocoa powder and buttermilk on mediumlow heat until butter is melted. Stir occasionally to incorporate ingredients.
Remove from heat and add the vanilla. Add confectioners sugar 1 cup at a time. Depending on the humidity and your kitchen circumstances you may be able to use less confectioners sugar. You want the frosting to be like a runny pancake batter.
Add pecans to the frosting or pour frosting over the pecans. Stir.
Assembly
When cake has cooled for at least 15 minutes pour frosting over the cake. Let sit for about 1 hour before cutting or refrigerate for 30 minutes.