Elements:

1 tablespoon darkish cocoa
1/4 liter boiling water
A cup with a capability of 190 ml comprises mushy butter
bowl capability
1 liter comprises superb sugar
4 eggs
1 teaspoon vanilla
bowl by
2/3 liter all-purpose flour bowl
2 teaspoons of baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
bowl capability
1/4 liter comprises milk
+ caramel layer:
1/4 liter comprises chopped pecans
bowl capability
1 liter comprises powdered sugar
bowl capability
1 liter comprises powdered sugar
Cup capability
170 ml can of heavy whipping cream
A 130 mg comprises darkish corn syrup
A cup with a capability of 190 ml comprises mushy butter
+ ganache layer:
1/4 liter comprises chopped pecans
Chocolate curls or different decorations
Cup capability
170 ml can of heavy whipping cream
+ ice:
Chocolate curls or different decorations
bowl capability
1 liter comprises powdered sugar
A cup with a of 190 ml comprises mushy butter
A cup with a of 60 ml comprises milk
1 tsp darkish cocoa
1 tsp vanilla extract
+ Filling:
Chocolate

dissolve cocoa in boil water; In bowl, cream butter additionally sugar to mild and fluffy. Add eggs one by one, beating effectively after every addition. Beating in vanilla. Mixing flour with baking soda, baking powder, additionally salt. Including to cream combination alternately with curd and cocoa combination, beating effectively after every addition.
Pour into three greased, floured 9-inch tubs. Bake at 350°C about 20-25 minutes. Letting cool for 10 min earlier than transferring from pans to racks to chill fully.
For the caramel layer: 9 inch line of aluminum foil. Grease the plate with butter. Sprinkle with pecans. Put apart.