Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line bottoms with parchment paper.
• In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda and salt until evenly combined.
• Add the softened butter and beat on medium speed until mixture is crumbly. Add eggs one at a time, beating after each addition, then mix in the buttermilk and vanilla until smooth.
• Divide batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in pans 10 minutes, then remove to wire racks to cool completely.
• While cakes cool, make the caramel: place unwrapped caramels, 1/2 cup heavy cream and 2 tablespoons butter in a small saucepan over low heat. Stir constantly until melted and smooth. Remove from heat and let cool slightly.
• Toast the pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Chop coarsely and set aside.
• Make the chocolate glaze: place chopped chocolate and 1/4 cup heavy cream in a heatproof bowl. Microwave in 20-second intervals, stirring between, until smooth. Stir in corn syrup if using for shine.
• Assemble the cake: place one cake layer on a serving plate. Pour about half of the caramel over the layer and sprinkle with a third of the toasted pecans. Top with second cake layer. Pour remaining caramel over the top, letting some drip down the sides.
• Pour the chocolate glaze over the caramel layer, allowing it to run down the sides. Sprinkle remaining pecans around the top and gently press into the glaze. Chill 15–20 minutes for glaze to set slightly before serving.
• Slice and serve at room temperature. Store leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving for best texture.