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Would this ganache work, poured over a chocolate cake? Is it sliceable without cracking?

For parties, I'll slice the tart into 24 thin wedges BEFORE topping with the pecan-caramel mixture. Then I'll line 'em up and go into production mode with the topping. I can't believe I didn't take any pictures of the finished platters. It looks cool with them all in a circle, spread out with a big dollop of the caramel topping in the center (you definitely have left overs if you slice before you top...great to snack on!). Okay, okay...I'll stop talking about this one (for awhile anyway). ←