Step 1: Start the Caramel Sauce
Let’s get gooey—combine 2 cups (414g) granulated sugar and 1 cup (240ml) water in a medium saucier pan over medium-low heat—stir ‘til sugar dissolves, about 3-5 minutes (I love that sweet start!). Add 1/2 cup (112g) unsalted butter—let it melt (my kitchen’s buzzing with anticipation!).

Step 2: Boil the Caramel
Crank to medium heat—bring to a boil, stop stirring (I hold my breath to avoid crystals!). Let it bubble ‘til deep golden copper—15-20 minutes, maybe more (I tip the pan gently to even it out!). Watch close—don’t stir (my heart races as it turns amber!).

Step 3: Finish the Caramel
Remove from heat—slowly pour in 1 cup (240ml) heavy whipping cream in a steady stream (it bubbles wild, so I’m careful!). Whisk fast ‘til smooth—add 1 tbsp vanilla and 1 tsp salt, adjust to taste (I love that salty kick!). Cool in the fridge—it thickens up (I sneak a taste—it’s caramel heaven!).

Step 4: Preheat and Prep
Crank your oven to 300°F (148°C)—grease three 8-inch pans, line bottoms with parchment (I love that slick prep!). Take a sec to breathe—this is gonna be a turtle wonder, and you’re on your way.

Step 5: Mix the Dry Cake Goods
In a big bowl, whisk 2 cups (260g) all-purpose flour, 2 cups (414g) sugar, 3/4 cup (85g) cocoa powder, 2 tsp baking soda, and 1 tsp salt—give it a good stir (I love that cocoa puff!). This is the fudgy foundation—set aside.

Step 6: Blend the Cake Batter
Add 2 large eggs, 1 cup (240ml) milk, and 1 cup (240ml) vegetable oil to the dry mix—beat ‘til smooth (I grin at that creamy swirl!). Add 1 cup (240ml) hot water and 1 1/2 tsp vanilla—mix well (my kitchen smells like chocolate dreams!). Divide evenly between pans—smooth the tops (I’m drooling already!).

Step 7: Bake the Layers
Bake for 30-33 minutes—check ‘til a toothpick has a few crumbs (I watch with glee as they puff up fudgy!). Cool in pans 10 minutes—turn onto racks and let cool completely (that chocolate scent’s got me hooked!).

Step 8: Whip the Buttercream
Beat 2 1/2 cups (560g) room-temp unsalted butter ‘til smooth—add 5 cups (575g) powdered sugar, mix ‘til creamy (I love that fluffy start!). Add 1/2 cup caramel sauce—mix well, then add the rest of the sugar (5 cups, 575g) (I sneak a taste—it’s caramel bliss!). Adjust with more caramel (up to 3/4 cup) and salt to taste—keep it thick (I swirl it with glee!).

Step 9: Assemble the Cake
Level cooled cakes with a serrated knife—place one layer on a plate, spread 2/3 cup frosting, pipe a dam around the edge (I feel pro stacking it!). Add 1/2 cup room-temp caramel sauce—spread even, sprinkle 1/4 cup toasted pecans (my heart races with gooey joy!). Repeat with the second layer—top with the third, add a thin crumb coat, chill 30-60 minutes (I count the minutes!).

Step 10: Frost and Ganache
Frost the chilled cake with the rest of the buttercream—smooth it out (I go wild with swirls!). Heat 1/2 cup (180ml) heavy cream ‘til boiling—pour over 6 oz (169g) chocolate chips, let sit 2-3 minutes, whisk ‘til smooth (I love that glossy melt!). Drizzle around edges with a squeeze bottle—spread the rest on top (I’m drooling at that drip!). Pipe frosting swirls, drizzle extra caramel, sprinkle pecans—slice and serve (that first bite’s pure turtle bliss, and you made it happen!). Chill ‘til ready—best within 3-4 days.