Based on the photo you provided, it looks like a rich chocolate cake topped with a glossy chocolate ganache and chopped nuts—possibly a variation of a Texas Sheet Cake or a Blue Ribbon-style chocolate Blue Ribbon Chocolate Sheet Cake with Ganache and Pecans

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter

1 cup water

4 tablespoons unsweetened cocoa powder

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1/2 cup sour cream (or Greek yogurt)

1 teaspoon vanilla extract

For the Ganache Topping:

1 1/2 cups semi-sweet chocolate chips

3/4 cup heavy cream

1 tablespoon unsalted butter (for shine)

1/2 cup chopped pecans (toasted, optional)

✅Instructions

1. Prepare the Oven and Pan:

Preheat your oven to 350°F (175°C).

Grease and flour a 9×13 inch baking pan or line it with parchment paper.

2. Make the Chocolate Base:

In a saucepan, combine butter, water, and cocoa powder. Heat until butter is melted and mixture begins to boil.

Remove from heat and set aside.

3. Mix Dry Ingredients:

In a large bowl, sift together flour, sugar, baking soda, and salt.

4. Combine Wet and Dry:

Pour the warm cocoa mixture into the dry ingredients and mix well.

Add eggs, sour cream, and vanilla extract. Beat until smooth and fully combined.

5. Bake the Cake:

Pour the batter into the prepared pan.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan on a wire rack.

6. Prepare Ganache Topping:

In a small saucepan or microwave-safe bowl, heat the heavy cream until it begins to simmer.

Pour it over the chocolate chips and let sit for 2–3 minutes. Add butter.

Stir until smooth and glossy.

7. Assemble:

Spread the ganache evenly over the cooled cake.

Sprinkle chopped pecans over the top.

8. Cool and Serve:

Let the ganache set at room temperature or chill slightly for a firmer topping.

Slice and serve!