Combine the granulated sugar and water in a medium to large saucier pan. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes.

Add the butter and let it melt.

Over medium heat, bring the mixture to a boil. Stop whisking and don’t whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 15-20 minutes.

Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. Whisk quickly until well combined.

Add the vanilla extract and half a teaspoon of salt and whisk to combine. Set the caramel sauce in the fridge to cool.

Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).

Add all dry ingredients to a large bowl and whisk together.

Add eggs, milk and vegetable oil to the dry ingredients and mix well.

Add boiling water and vanilla extract and mix well.

Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.

Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

Make the buttercream while cakes cool. Add the butter to a large mixer bowl and beat until smooth.

Slowly add about half of the powdered sugar and mix until well combined and smooth.

Add about ½ a cup of caramel sauce and mix until well combined and smooth.

Slowly add the remaining powdered sugar and mix until well combined and smooth.

Add additional caramel sauce to achieve the right flavor and consistency of frosting.

Add salt to taste.

Once the cakes are cool and the frosting is ready, remove the cake domes from the tops with a large serrated knife.

Place first layer of cake on cake plate. Spread about ⅔ cup of frosting on top.

Pipe a dam around the edge of the cake to hold the caramel sauce.

Add about ½ cup of caramel sauce and spread into an even layer.

Spread about ¼ cup of chopped pecans evenly over the caramel sauce.

Add the second layer of cake, frosting, caramel, and pecans again.

Add the final layer of cake on top and crumb coat the cake.

Refrigerate cake for about 30 minutes to an hour.

Frost the outside of the cake with the remaining caramel frosting.

To make the chocolate ganache, add the chocolate chips to a bowl.

Heat the heavy whipping cream until it begins to boil, then pour it over the chocolate chips.

Allow it to sit for 2-3 minutes, then whisk until smooth.

Drizzle the ganache around the edge and pour the remainder on top, spreading evenly.

Refrigerate the cake until ready to serve.