Prepare the chocolate cake layers first. Preheat the oven to 350F/177C and line three, 8-inch (20-cm) round cake pans with parchment paper and spray the sides with a baking spray. Place the softened butter and sugar into a mixer bowl and whisk on high speed for 6 to 7 minutes, scraping down the sides of the mixing bowl often, until the butter is creamy and smooth.

Add the melted chocolate and vanilla extract and whisk again for 1 minute. Add the eggs to the cake batter and mix for another 3 to 4 minutes, until the batter is smooth and creamy. In a separate measuring cup, combine the warm milk and instant coffee. Stir for a few seconds until the coffee is dissolved, then pour into the cake batter but do not stir. In a separate mixing bowl, combine the flour, baking powder, salt and cocoa powder. Sift the dry ingredients into the cake batter, then stir on low speed for about 1 minute, just until combined; do not overmix!

Divide the cake batter evenly between the three pans. Bake in preheated oven for 32 to 35 minutes, until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 15 minutes, then remove onto a wire rack to cool completely. Once the layers have cooled, use a sharp serrated knife to level off the tops, if needed.

If you are using my recipe for 'Homemade Caramel Sauce' for the filling, prepare that next: https://tatyanaseverydayfood.com/recipe-items/caramel-sauce/ The caramel sauce needs to cool for at least an hour before using in this recipe. Once the caramel is done, combine 1 cup caramel with the chopped pecans for the filling and set aside.

For the milk chocolate buttercream, place the butter into a stand mixer bowl and whisk on high speed for 7 to 9 minutes, until the butter is super fluffy, creamy and almost white in color. Scrape down the sides of the mixing bowl often. Allow the melted milk chocolate to cool slightly, then add to the butter. Hot chocolate will melt the butter! If your buttercream is not becoming fluffy and voluminous, your butter is too soft! Place the mixing bowl into the refrigerator for 20 minutes, then whisk again. Whisk the chocolate into the butter for 1 minute, then add the vanilla, salt and confectioner's sugar. More sugar will make for a firmer buttercream. Whisk again for 3 to 4 minutes, until the buttercream is smooth and fluffy.

For the simple syrup, combine 1 cup hot water with 1/2 cup sugar in a measuring cup or dispenser bottle and stir/shake until the sugar is completely dissolved.

To assemble the cake, first soak the layers generously with the prepare simple syrup. Transfer 1 1/2 to 2 cups of the buttercream into a pastry bag tipped with a star tip. Pipe a ring of frosting around the edge of the cake, to keep the caramel filling on the inside. Add half the filling onto the first layer, then add small dollops of frosting on top, followed by the second cake layer. Repeat this process for the second layer and top with the final cake layer.

Using offset spatulas and a cake scraper, frost the top and sides of the cake with a crumb coat layer of the buttercream. The crumb coat will keep all the crumbs in place. Refrigerate the cake for at least 30 minutes, then add the final layer of frosting. For the decorative finish on the buttercream, use a comb spatula. Garnish the cake with more caramel, dollops of buttercream, chocolate chips and chopped pecans.