Mexican Chocolate Cake

Source: Bon Appetit, February 1995

Cake
2 cups granulated sugar
1 3/4 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 large eggs, beaten to blend
1 1/2 teaspoons vanilla extract

Frosting
1/2 cup (1 stick) unsalted butter
1/2 cup unsweetened cocoa powder
6 tablespoons buttermilk
1 1/2 teaspoons instant espresso powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1 (1 pound) box confectioners' sugar
2 cups chopped toasted pecans

Cake: Preheat oven to 350 degrees F. Butter and flour 13 x 9 x 2-inch baking pan.

Combine sugar, flour, cinnamon, baking soda and salt in large bowl.

Whisk buttermilk, butter and cocoa powder in heavy large saucepan over medium-low heat until butter melts. Pour over flour mixture and whisk to combine. Add eggs and vanilla extract; whisk to blend. Pour into pan. Bake until tester inserted into center comes out clean, about 40 minutes. Transfer to rack and cool completely. Run knife around pan sides to loosen cake. Turn cake out onto platter. Spread frosting over top and sides of cake. Press enough pecans onto sides of cake to cover. Sprinkle cake with remaining pecans. (Can be made 1 day ahead. Cover; let stand at room temperature.)

Frosting: Melt butter in medium saucepan over medium heat. Add cocoa, buttermilk, espresso powder, vanilla extract and cinnamon; whisk until smooth. Remove from heat. Place confectioners' sugar in bowl. Pour hot cocoa mixture over. Using electric mixer, beat until smooth. Use immediately.

Serves 12.