Turtle Chocolate Layer Cake

INGREDIENTS:

For the Cake:
2 cups all-purpose flour
1 cup cocoa powder
2 cups granulated sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup cocoa powder
1/4 cup milk
1 teaspoon vanilla extract
For the Topping:
1 cup chopped pecans, toasted
1 cup semi-sweet chocolate chips
1/2 cup caramel sauce (reserved from above)

DIRECTIONS:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Prepare Cake Batter: In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, milk, vegetable oil, and vanilla extract, and beat on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Bake Cake Layers: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
Prepare Caramel Sauce: While the cakes are cooling, make the caramel sauce. In a heavy-bottomed saucepan, heat the granulated sugar over medium heat, stirring constantly with a rubber spatula or wooden spoon. The sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it. Once sugar is completely melted, immediately add the butter. Be careful as the caramel will bubble rapidly. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. Slowly, drizzle in the heavy cream while stirring. Allow the mixture to boil for 1 minute. Remove from heat and stir in vanilla extract and salt. Set aside to cool.
Prepare Frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk, beating on low speed until everything is combined. Add vanilla extract and beat until light and fluffy.
Assemble Cake: Place one cake layer on a serving platter. Spread a thin layer of frosting on top of the cake layer, followed by a drizzle of caramel sauce and a sprinkle of toasted pecans and chocolate chips. Repeat with the second and third cake layers. Use remaining frosting to cover the top and sides of the cake.
Decorate: Drizzle the top of the cake with additional caramel sauce and sprinkle with remaining toasted pecans and chocolate chips.
Chill: Refrigerate the cake for at least 1 hour before slicing and serving to allow the flavors to meld together.