Chocolate Caramel Turtle Cake

Dissolve cocoa in boiling water; cool.In a large bowl, cream butter and sugar until light and fluffy.Add eggs, one at a time, beating well after each addition.Beat in vanilla.Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition.

Pour into three greased and floured 9-in.round baking pans.Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.Cool for 10 minutes before removing from pans to wire racks to cool completely.

For caramel layer: Line a 9-in.round pan with foil and grease the foil with butter.Sprinkle with pecans; set aside.

In a large heavy saucepan, combine the sugar, brown sugar, 130 liter cream, corn syrup and butter.Bring to a boil over medium heat.Cook and stir until smooth and blended, about 5 minutes.Gradually stir in remaining cream.Bring to a boil over medium-low heat, stirring constantly.Cook and stir until a candy thermometer reads 238° ( soft-ball stage ), about 10 minutes.

Remove from the heat.Quickly pour into prepared pan ( do not scrape saucepan ).Cool.

For ganache layer: Line a 9-in.round pan with foil and grease the foil with 1 teaspoon butter.Sprinkle with pecans; set aside.Place chocolate chips in a small bowl.In a small saucepan, bring cream just to a boil.Pour over chocolate; whisk until smooth.Pour over pecans.Cool to room temperature; chill until set.

For frosting: In a microwave, melt unsweetened chocolate and chocolate chips; stir until smooth.Cool slightly.In a large bowl, beat the confectioners' sugar, butter, milk, cocoa and vanilla until smooth; beat in melted chocolate.

To assemble cake: Place one cake layer on a serving plate; remove foil from caramel and place on top.Top with another cake layer; remove foil from ganache and place on top.Top with remaining cake layer.Frost top and sides of cake.Garnish as desired.