Grease and flour an 8 inch cake pan and line the bottom with parchment paper.

In a heavy saucepan melt the butter with the cocoa and water over medium heat. Let cool slightly.

In a medium bowl whisk the flour, sugar, baking soda, and salt.

In a large bowl, whisk the buttermilk, egg, vanilla, and whiskey.

Whisk the cocoa mixture into the buttermilk until smooth.

Add half of the flour mixture, whisk until smooth, then stir in the rest of the flour mixture.

Pour the batter into the pan and bake for 25 to 40 minutes, until a wooden pick inserted in the center comes out clean.

Let cool in the pan 10 minutes, then invert onto a wire rack to cool completely.

Remove from the heat and add the chocolate and butter.

Let stand until mostly melted, then stir.

Let stand at room temperature for about 30 minutes, until spreadable. Place the cake on a serving platter and frost the top and sides. Refrigerate for at least an hour.

Bring to a boil and boil for 1 minute without stirring.

Remove the pan from the heat and whisk in the sugar and whiskey.

Stir in the pecans and immediately pour over the top of the cake, spreading to the edges.

Slice and serve warm or at room temperature (try to not eat it all in one sitting!).