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1
For the cake: Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans and line them with parchment paper.
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2
Stir together the cocoa and boiling water until the cocoa dissolves.
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3
In a large bowl, whisk together the flour, baking soda, and salt.
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4
In a separate large bowl, using an electric mixer, beat the butter and brown sugar until fluffy, about 2 minutes.
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5
Scrape down the sides of the bowl and beat for 1 minute more.
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6
Beat in the eggs, 1 at a time.
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7
Beat in the vanilla extract.
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8
Beat in the flour mixture and the cocoa mixture in three alternating additions, beginning and ending with the flour.
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9
Scrape down the sides of the bowl after each addition.
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10
Divide the batter between the pans.
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11
Bake until the center of the cake bounces back when gently pressed and a tester inserted in it comes out clean, about 25 minutes.
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12
Allow the cakes to cool in their pans for 10 minutes, and then invert them onto a wire rack to cool completely.
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13
For the filling: Combine the butter, brown sugar, and milk in a medium saucepan.
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14
Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved, 3 to 5 minutes.
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15
Remove from the heat and stir in the vanilla.
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16
Prick the cooled cakes all over with a toothpick.
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17
Spread half the filling on 1 cake layer.
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18
Top with the second layer and repeat.
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19
For the frosting: Melt the butter in a small saucepan over medium heat and stir in the brown sugar and cream.
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20
Bring the mixture to a simmer and transfer it to a mixing bowl.
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21
Add the confectioners' sugar and vanilla and beat until the frosting is a spreadable consistency.
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22
Add more cream, 1 tablespoon at a time, if the frosting is too thick.
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23
Frost the top of the cake and sprinkle with the chopped pecans.
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24
Store in an airtight container at room temperature.
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25
The cake will keep for 3 to 5 days.
