• Preheat oven to 350°F.

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 parchment-lined) 9x13 pan and bake for 40-50 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 medium-low 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.