Decadent Chocolate Caramel Pecan Cake

Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add eggs, milk, oil, and vanilla. Beat until smooth.

Stir in boiling water (the batter will be thin).

Divide batter evenly between the prepared pans and bake for 30–35 minutes.

Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

For the ganache, heat heavy cream and pour over white chocolate chips. Let it cool slightly until thickened.

Spread caramel sauce over one cake layer and sprinkle with pecans.

Place the second cake layer on top and frost with ganache. Drizzle with additional caramel sauce.

Decorate with remaining pecans and white chocolate chips.

Serving Tip:
Serve slightly chilled or at room temperature with a scoop of vanilla ice cream for the ultimate indulgence.