Make the Chocolate Cake:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.

• In a large bowl, whisk together the sugar, cocoa powder, flour, baking soda, baking powder, and salt.

• Add the vegetable oil, vanilla extract, eggs, buttermilk, and brewed coffee. Mix until smooth.

• Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

• Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Pecan Caramel Filling:

• Toast the pecans in a dry skillet over medium heat for 5–7 minutes, stirring occasionally, until fragrant.

• Prepare your homemade caramel (you can use store-bought caramel as a shortcut).

• Once the caramel is ready, stir in the toasted and chopped pecans. Set aside to cool slightly.

Make the Chocolate Buttercream:

• In a large bowl, beat the unsalted butter until smooth and creamy.

• Gradually add the powdered sugar, cocoa powder, salt, and espresso powder, mixing until smooth.

• Add the vanilla extract and 2 tablespoons of milk. If the frosting is too thick, add more milk, one tablespoon at a time, until you reach the desired consistency.

Assemble the Cake:

• Place one layer of the cooled chocolate cake on a serving plate.

• Spread the pecan caramel filling evenly over the top of the cake layer.

• Place the second cake layer on top and frost the entire cake with the chocolate buttercream.

• Garnish with additional toasted pecans or drizzle with extra caramel if desired.