To make the ganache, begin by melting the butter in a saucepan over low heat. Stir occasionally to prevent the butter from burning. Once the butter is fully melted, add the cocoa powder and whisk until the mixture is smooth and combined. The low heat is essential here to ensure the cocoa doesn’t burn and gives the ganache its silky texture.
Next, add the powdered sugar, vanilla extract, and milk to the saucepan. Stir the mixture until the sugar is fully incorporated and the icing is smooth. The amount of milk you use may vary depending on the consistency you desire for the ganache. If it seems too thick, add a little more milk, a tablespoon at a time, until you reach your preferred pouring consistency.
If you’re adding pecans, fold them into the ganache at this point. The nuts will provide a nice crunch and a rich, nutty flavor that complements the chocolate beautifully.
Pour the warm ganache over the cooled cake, allowing it to drizzle down the sides and coat the top. The warmth of the ganache will melt slightly into the cake, adding even more moistness and flavor.
For the best experience, serve the cake while the ganache is still warm. The slightly melted ganache gives a luxurious texture that pairs wonderfully with the rich cake. If you’re not serving immediately, you can reheat the ganache in the microwave for a few seconds to bring it back to its perfect pouring consistency.
