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1. Heat oven to 325 degrees. Grease a 10 inch spring form pan with extra butter and coat lightly with additional baking cocoa.
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2. Combine flour, cocoa, and salt in a bowl and set aside.
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3. Beat 1 cup butter with the sugar, until light and fluffy. Beat in corn syrup. Then add eggs, one at a time, beating well after each addition.
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4. At low speed beat in dry ingredients, alternately with the milk.
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5. If desired, fold in chopped pecans. I love this, but my children hate nuts.
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6. Spread batter into prepared pan. Bake in a preheated 325 degree oven for 55 - 60 minutes, or until toothpick inserted 1 inch from edge of pan comes out clean. Cool completely on a wire rack.
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7. After cake is cool, bring heavy cream to a boil. Remove from heat and add chopped chocolate and stir until melted. Cool completely.
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8. Remove ring from pan. Place on serving platter. Place strips of wax paper under cake and pour cooled ganache over top and spread with a metal spatula to cover top and sides of cake. I then put it into the fridge to set up. Don't cut until the cake is completely set.
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9. Serve with whipped cream or vanilla ice cream.
