Ingredients:
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup boiling water
For the Filling:
1 cup caramel sauce
1 cup chopped pecans
1 cup semi-sweet chocolate chips
For the Chocolate Frosting:
1 cup unsalted butter, room temperature
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup heavy cream
2 teaspoons vanilla extract
For the Garnish:
1/2 cup caramel sauce
1/2 cup chopped pecans
Chocolate shavings (optional)
Directions:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
Reduce the speed to low and carefully add the boiling water to the batter. Beat on high for about 1 minute to add air to the batter. The batter will be thin.
Divide the batter evenly among the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
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