Ingredients

½ cup all-purpose flour

½ cup sugar

¼ teaspoon baking soda

⅛ teaspoon salt

4 tablespoons butter

¼ cup water

1 tablespoon cocoa powder

1 large egg white

2 tablespoons milk

¼ teaspoon vanilla extract

¼ teaspoon ground cinnamon

2 tablespoons butter (for frosting)

1 tablespoon cocoa powder (for frosting)

1 ½ tablespoons milk (for frosting)

1 cup powdered sugar

¼ teaspoon vanilla extract (for frosting)

⅛ teaspoon ground cinnamon (for frosting)

¼ cup chopped pecans

Instructions

Step 1: Preheat your oven to 350°F (177°C). Lightly butter a 5×7-inch baking dish and set it aside.

Step 2: In a medium mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set this dry mixture aside.

Step 3: In a 1-quart saucepan, melt 4 tablespoons of butter over medium-low heat. Add the water and 1 tablespoon of cocoa powder, stirring frequently until it simmers lightly and the butter is fully melted.

Step 4: Pour the cocoa mixture over the dry ingredients in the bowl. Stir everything well until fully combined.

Step 5: Mix in the egg white, 2 tablespoons of milk, vanilla extract, and ground cinnamon until smooth.

Step 6: Pour the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: While the cake bakes, prepare the frosting. Melt 2 tablespoons of butter in a small saucepan over low heat.

Step 8: Stir in 1 tablespoon of cocoa powder and 1½ tablespoons of milk. Continue stirring until the mixture begins to simmer.

Step 9: Remove the saucepan from heat. Gradually whisk in powdered sugar, vanilla, and cinnamon until the frosting is smooth.

Step 10: Stir in the chopped pecans.

Step 11: Spoon the warm frosting evenly over the warm cake. Use a rubber spatula to smooth the top if needed. Let the cake cool completely before slicing and serving.

Tips & Variations

For a nut-free version, simply omit the pecans or substitute with toasted coconut flakes for extra texture.

Use dark cocoa powder for a deeper chocolate flavor.

If you prefer a richer cake, replace the egg white with a whole egg.

Try adding a pinch of cayenne pepper to the frosting for a subtle spicy kick.

FAQs

Can I use a different size pan?

Yes, but the baking time may vary. A larger pan will yield a thinner cake that bakes faster, while a smaller pan will need more time. Check with a toothpick to ensure doneness.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The texture might be slightly different but still delicious.