Ingredients

For the Cake

• 1 cup water

• 1 cup unsalted butter 

• ¼ cup unsweetened cocoa powder

• 2 cups all‑purpose flour

• 2 cups granulated sugar

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ cup sour cream

• 2 large eggs

• 1 teaspoon vanilla extract

For the Frosting

• ½ cup + 2 tablespoons unsalted butter

• ½ cup whole milk

• ¼ cup unsweetened cocoa powder

• 4 cups powdered sugar

• 1 cup finely chopped pecans (optional)

Direction

For the Cake

1. Prep the pan: Set the oven to 350°F and lightly coat an 18×13‑inch rimmed sheet pan with baking spray.

2. Make the chocolate mixture: Add the water, butter, and cocoa to a saucepan and warm over medium heat until it reaches a gentle boil. Stir until everything is smooth, then take it off the heat.

3. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.

4. Blend the wet ingredients: In a separate bowl, whisk the sour cream and eggs. Pour this into the dry mixture and beat until combined. (A hand mixer makes this easier since the batter starts out thick.)

5. Finish the batter: Slowly add the warm chocolate mixture and mix on low until the batter is smooth and uniform.

6. Bake: Spread the batter evenly in the prepared pan and bake for 15–18 minutes, or until a toothpick comes out with a few moist crumbs.

7. Start the frosting: Begin the frosting while the cake finishes baking so it’s ready to pour immediately.

For the Frosting

1. Heat the base: Combine the butter, milk, and cocoa in a saucepan. Bring to a boil over medium‑high heat, stirring until smooth. Remove from heat.

2. Sweeten: Whisk in the powdered sugar until the frosting becomes glossy and lump‑free. Fold in pecans if you’re using them.

3. Pour over the cake: Spread the warm frosting over the hot cake right away, working quickly to cover the surface evenly.

4. Cool & store: Allow the cake to cool completely before cutting. Keep covered at room temperature for up to 5 days.

Nutrition -

Calories: 671 kcal Carbohydrates: 93 g Protein: 5 g Fat: 33 g Saturated Fat: 17 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 11 g Trans Fat: 1 g Cholesterol: 95 mg Sodium: 212 mg Potassium: 160 mg Fiber: 3 g Sugar: 74 g Vitamin A: 830 IU Vitamin C: 0.2 mg Calcium: 49 mg Iron: 2 mg