Chocolate Pecan Cake with Ganache

3️⃣ Make the Ganache

1. Heat the cream: Warm the heavy cream in a saucepan over medium heat just until it begins to simmer around the edges. Avoid boiling to prevent scorching.
2. Combine with chocolate: Pour the hot cream over the chopped chocolate and butter in a heatproof bowl. Let it rest undisturbed for 2 minutes to gently melt the chocolate.
3. Stir until smooth: Mix slowly from the center outward until the ganache becomes glossy, silky, and completely smooth. Allow it to cool slightly until it thickens to a spreadable consistency.

4️⃣ Assemble

• Spread the ganache generously over the cooled cake layers, beginning with the top and working down the sides if desired.
• Decorate with extra pecans for visual appeal and added crunch.
• Let the cake rest briefly so the ganache can set before slicing.

Serving

Serve at room temperature for the creamiest texture. This cake pairs beautifully with a scoop of vanilla ice cream or a hot cup of coffee.

Notes

• Hot coffee intensifies the chocolate flavor without tasting like coffee.
• For clean slices, chill the cake for 15 minutes before cutting.
• Store covered at room temperature for one day or refrigerate for up to three days.