* Ingredients
+cake
° 1 1/2 cups (430 ml) unbleached all-purpose flour
° 10 ml (2 teaspoons) baking powder
° 2 eggs
° 60 ml (half a cup) cocoa
° 500 ml (2 cups) brown sugar
° 60 ml (half a cup) canola oil
° 250 ml (1 cup) buttermilk
+icing
° 250 ml (1 cup) milk
° 115 g (4 oz) chopped dark chocolate
° 60 ml (half a cup) cocoa
° 60 ml (half a cup) soft butter
° 375 ml of powdered sugar
° 375 ml toasted and chopped pecans
* Preparation
cake
Place the grill in the middle of the oven. Heat the oven to 180°C (350°F). Butter a 43 x 30 cm (17 x 12 inch) cookie sheet with parchment paper. For reservations.
In a bowl, mix flour and baking powder. For reservations.
In another bowl, mix eggs, cocoa and brown sugar with a whisk. Add oil. Add the dry ingredients alternately with the milk. Spread it on the baking tray. Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean.
icing
Meanwhile, in a saucepan, bring milk, chocolate, cocoa, butter and powdered sugar to a boil. Let it boil for 30 seconds with constant stirring. Add the pecans.
Spread the decorating cream on the cake directly outside the oven. Let it cool completely.
Enjoy !
