INGREDIENTS:
- 1 cup unsalted butter
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
INSTRUCTIONS:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or a sheet pan.
- Make the cake batter:
In a large saucepan, combine butter, water, and cocoa powder. Bring to a boil, stirring constantly. Remove from heat. - In a large bowl, whisk together flour, sugar, and salt. Pour in the hot cocoa mixture and stir until just combined.
- Add in sour cream, baking soda, eggs, and vanilla. Mix until smooth.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the frosting while the cake bakes:
In a saucepan, melt butter, then stir in cocoa powder and milk. Bring to a simmer. Remove from heat and whisk in powdered sugar and vanilla. Stir in pecans if using. - Frost the cake while it’s still warm. Pour the warm frosting over the warm cake and spread it evenly.
- Let the cake cool completely before slicing. Enjoy!