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Cake -
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1. Preheat oven to 350F. Grease three 9-inch round pans.
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2. Melt 1 cup butter, 1/4 cup cocoa powder, and 1 cup water in saucepan over low heat until smooth, stirring constantly. Remove from heat.
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3. Mix 1/2 cup buttermilk, 2 eggs, 1 teaspoon baking soda, and 1 tsp vanilla on medium speed until smooth, then mix in cocoa mixture until well blended.
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4. In a separate bowl, combine 2 cups flour and 2 cups sugar, then slowly add to wet mixture. Pour batter evenly into the three pans, and bake for 18-20 minutes or until set. Cool in pans on wire racks.
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Chocolate ganache -
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1. Microwave the chocolate chips with 1/3 cup whipping cream on 50% power until completely melted, about 2-3 minutes. Whisk mixture, then add 1/4 cup butter, one Tablespoon at a time. Let cool for 15 minutes, stirring occasionally.
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2. Remove cakes from pans and let cool further on wire racks while ganache is setting.
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3. Place first cake on cake stand, spread 1/2 cup ganache on it, top with second cake, spread 1/2 cup ganache on it, top with third cake, and spread remaining ganache on sides of cake.
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Praline topping -
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1. Place remaining 1/4 cup butter, 1 cup brown sugar, and 1/3 cup whipping cream in a saucepan. Bring to a boil over medium heat, stirring constantly, then continue to boil for one minute. Remove from heat, add 1 cup powdered sugar, remaining 1 teaspoon of vanilla, and 1 cup chopped pecans, and stir for 3 to 5 minutes. Mixture will thicken.
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2. Pour praline topping over the center of the cake, then spread evenly. The topping will drip down the edges. Let set before serving.
