chocolate pecan caramel layer cake

1. Preheat oven, grease and line cake pans. Whisk together dry ingredients. Cream butter and sugar, add eggs and vanilla. Alternately add dry ingredients and buttermilk. Stir in hot water and divide batter among pans. Bake until toothpick inserted comes out clean.
2. Toast pecans in a pan, then set aside. Combine brown sugar, cream, butter, and salt in another pan. Cook until thickened, then stir in toasted pecans. Let the caramel cool slightly before using.
3. Chop chocolate and place in a bowl. Heat cream, butter, and corn syrup until simmering, then pour over chocolate. Let it sit for a few minutes, then stir until smooth. Allow the ganache to cool to a spreadable consistency.
4. Place one cake layer on a serving plate and spread half of the pecan caramel filling on top. Add another cake layer and repeat the process. Top with the final cake layer and cover the cake with chocolate ganache. Chill the cake to set the ganache before serving.

Nutrition Facts