Make the Caramel Sauce

1. In a saucier pan, combine sugar and water over medium-low heat. Stir until dissolved.
2. Add butter and melt completely.
3. Increase to medium heat and boil without stirring until deep golden in color (15–20 mins).
4. Remove from heat and slowly whisk in heavy cream (caution: it will bubble).
5. Stir in vanilla and salt. Cool in the fridge; it thickens as it cools.

Bake the Chocolate Cake Layers

1. Preheat oven to 300°F (148°C). Line three 8-inch cake pans with parchment and grease sides.
2. Mix all dry ingredients in a large bowl.
3. Add eggs, milk, oil; mix well.
4. Stir in hot water and vanilla until smooth.
5. Divide batter into pans and bake 30–33 mins. Cool completely.

Make the Caramel Buttercream

1. Beat butter until creamy.
2. Mix in half of the powdered sugar.
3. Add 1/2 cup caramel sauce; mix well.
4. Add remaining powdered sugar.
5. Adjust caramel and salt to taste and texture.

Assemble the Cake

1. Level cake layers.
2. Place first cake layer on plate; spread 2/3 cup frosting evenly.
3. Pipe a dam around the edge; add 1/2 cup caramel sauce and 1/4 cup chopped pecans.
4. Repeat with the second layer.
5. Add final layer; apply crumb coat and chill for 30–60 minutes.
6. Frost entire cake smoothly with remaining buttercream.

Decorate with Chocolate Ganache

1. Place chocolate chips in a bowl.
2. Heat cream to a boil, pour over chocolate, wait 2–3 mins, then whisk smooth.
3. Drizzle ganache around cake edges, pour and spread on top.
4. Pipe frosting along top edge and garnish with more caramel sauce and pecans.
5. Chill until ready to serve. Enjoy at room temperature or chilled.