This chocolate cake has no outer frosting, but the filling is so rich you won't miss it. Chopping the pecans finely helps keep the layers even when frosted.
Recipe information
Yield
14 Servings
Ingredients
Cake
3
1
1
1
3
2
3
1
1
1
Icing and assembly
1
1
1
1
5
1
1
Special Equipment
Preparation
Cake
Step 1
Place a rack in middle of oven; pre-heat to 325°. Coat cake pans with nonstick spray, line bottoms with parchment-paper rounds, and coat again with nonstick spray; set aside. Whisk together flour, cocoa powder, baking soda, and salt in a large bowl; set aside.
Step 2
Using an electric mixer on medium speed, beat eggs in a large bowl until slightly frothy. With mixer on high, gradually add sugar; beat until mixture is pale and has doubled in volume, 7-8 minutes.
Step 3
Reduce mixer speed to medium; gradually add oil. Beat until emulsified (mixture will resemble a grainy mayonnaise), 3-4 minutes.
Step 4
Reduce mixer speed to low. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Beat to blend between additions, scraping down sides and bottom of bowl as needed. Add vinegar and vanilla and beat just to blend. Divide batter between prepared pans.
Step 5
Bake until cakes begin to pull away from sides of pans and a tester inserted into centers comes out clean, 50-55 minutes.
Step 6
Transfer cakes to wire racks and let cool in pans for 15 minutes. Run a thin knife around insides of pans to release cakes; invert onto racks and let cool completely. DO AHEAD: Cakes can be made 2 days ahead. Wrap tightly in plastic and chill.
Icing and Assembly
Step 7
Melt butter in a large saucepan over low heat. Whisk in cocoa powder (mixture will stiffen). Slowly whisk in milk and salt, then 5 cups powdered sugar. Whisk until smooth (icing will be soft). Stir in pecans and vanilla. Chill icing, stirring often, until spreadable, about 30 minutes.
Step 8
With a long, serrated knife, halve each cake horizontally, creating 4 rounds. Place 1 round on a cake stand. Top with 1/3 of icing; spread to the edges. Repeat twice with cake layers and icing. Top with remaining cake layer. Chill until set, about 3 hours. DO AHEAD: Cake can be assembled 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.
Step 9
Dust with powdered sugar.