In a small bowl, whisk together 2 large eggs, ½ cup buttermilk, and 2 tsp. vanilla extract. With a rubber spatula, stir egg mixture into batter. Pour cake batter into greased pan. Bake cake until top is firm and a toothpick or cake tester inserted in the center comes out with moist crumbs attached, 32–35 minutes.
2. Frosting and assembly
Step 5
Melt ½ cup (1 stick) unsalted butter in a medium saucepan over medium heat. Whisk in ¼ cup (1 oz.) cocoa powder, preferably Dutch process, and bring to a boil; boil for 30 seconds. Remove from heat and whisk in ⅓ cup whole milk and 2 tsp. pure vanilla extract. Add 3 cups (339 g) sifted powdered sugar 1 cup at a time while whisking until combined.
Step 6
Immediately after cake comes out of oven, pour frosting over. Sprinkle with ½ cup toasted chopped nuts (such as walnuts, pecans, or hazelnuts). Try not to jiggle the cake before it sets or there will be waves in the frosting. Let cool before cutting into squares.
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