Ingredients:

1 tbsp dark chocolate
1 liter of boiling water
Soft butter is contained in a cup with a capacity of 190 mL, and fine sugar is contained in a bowl with a capacity of 1 liter.
4 eggs
1 teaspoon vanilla extract by 2/3 liter all-purpose flour
2 tablespoons baking soda
a half teaspoon baking powder
1/2 teaspoon salt cup capacity 1/4 liter milk + caramel layer:
1/4 liter of chopped pecans
1 liter bowl with powdered sugar 1 liter bowl with powdered sugar
170 mL can heavy whipping cream in a cup
Dark corn syrup is present in a 130 mg dose.
A cup with a capacity of 190 ml contains a layer of soft butter + ganache:
1/4 liter of chopped pecans
Chocolate curls or other embellishments
170 mL can heavy whipping cream in a cup + ice:

Chocolate curls or other embellishments
1 liter capacity bowl with powdered sugar
Soft butter is included in a cup of 190 ml.
Milk is contained in a 60 ml cup.
1 teaspoon dark cocoa
1 teaspoon vanilla extract + Filling:
Chocolate
In a mixing dish, cream butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each. Vanilla is being beaten in. Flour is combined with baking soda, baking powder, and salt. Alternately add to cream mixture with curd and cocoa mixture, beating well after each addition.
Pour into three 9-inch greased and floured tubs. Bake for 20-25 minutes at 350°F. Allowing 10 minutes to cool before transferring from pans to racks to cool completely.
To make the caramel layer: An metal foil line 9 inches long. Spread butter on the platter. Garnish with pecans. Keep aside.
Combine sugar, brown sugar, 130 quarts cream, corn syrup, and butter in a big, heavy saucepan. Over medium heat, bring the mixture to a boil. Cook and stir for 5 minutes, or until soft. generous. Bring the mixture to a boil over medium-low heat while constantly stirring. Cook, stirring constantly, for about 10 minutes, or until the candy thermometer reads 238°C (soft ball stage).
Remove from the heat and rapidly pour into the prepared pan (without scraping).
To make the ganache layer: In a 9-inch pie pan, place a layer of aluminum foil and brush it with 1 teaspoon of butter. Garnish with pecans. In a bowl, combine the chocolate chips. Bring cream to a boil in a saucepan, then whisk in the chocolate to soften. Pour over toasted pecans. Allow to cool to room temperature. Refrigerate until completely set.