Chocolate Fudge Cakes

Ingredients

• 2 sticks unsalted butter
• 2 cups all purpose flour
• 2 cups granulated sugar
• 1 tsp. baking soda
• 1 tsp. coarse salt
• 1/2 tsp. ground cinnamon
• 1/4 cup unsweetened natural cocoa powder
• 2 large eggs, lightly beaten
• 1/2 cup buttermilk
• 1 tsp. pure vanilla extract
• 6 tbs unsalted butter (icing)
• 3 tbs unsweetened natural cocoa powder (icing)
• 6 tbs heavy cream (icing)
• 1 1/2 tsp. pure vanilla extract (icing)
• 1 3/4 cups plus 2 tbs confectioner's sugar, sifted (icing)
• 1 cup finely chopped toasted pecans (4 ounces) (icing)

Directions

1. Preheat oven to 375. Lightly butter a 9x13 cake pan. Line with parchment, leaving a 2 inch overhang on the long sides. In a large heatproof bowl, whisk together flour, granulated sugar, baking soda, salt and cinnamon.
2. Melt butter in a saucepan over medium-low. Whisk in cocoa, then 1 cup water. Increase heat to medium-high and bring to a boil, whisking occasionally. Pour over flour mixture and stir to combine. Stir in eggs, buttermilk and vanilla.
3. Pour batter into prepared pan; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, 22 to 24 minutes.
4. Icing: In a small saucepan, bring butter, cocoa, and cream to a boil, stirring occasionally. Remove from heat; whisk in vanilla and confectioners' sugar. Let stand until warm before using.
5. Transfer cake in pan to a wire rack; let cool 15 minutes. Pour glaze over cake. For a more elegant presentation, remove cake from pan using parchment and place on a serving platter before glazing." Sprinkle with pecans. You can let it cool before serving.