Preheat your oven to 350°F (175°C) and prepare three 6-inch round cake pans by greasing and dusting with cocoa powder.

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.

In a separate bowl, whisk together the vegetable oil, buttermilk, vanilla extract, and eggs. Gradually add hot water to this mixture and whisk until blended.

Pour wet ingredients into dry ingredients and mix on medium speed for 2-3 minutes until smooth.

Divide the batter evenly between the three prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.

Allow the cakes to cool for about 10 minutes before transferring to a wire rack to cool completely.

For the caramel, combine granulated sugar and water in a saucepan over medium heat. Cook without stirring until golden amber.

Whisk in the heavy whipping cream and unsalted butter until smooth, then allow to cool.

In a microwave-safe bowl, combine milk chocolate and heavy whipping cream. Heat in intervals, stirring until melted and smooth.

Whisk egg whites and sugar over simmering water until grainy. Transfer to stand mixer and beat until cool, then add unsalted butter and cooled caramel.

Layer the cake by spreading a layer of caramel buttercream, sprinkle with pecans, and repeat for the next layer. Frost the outside of the cake with remaining buttercream.

Apply a crumb coat and chill in the refrigerator for 30 minutes, then smooth the final buttercream layer.

Drizzle the ganache and caramel over the top, allowing it to drip down the sides.

Decorate with additional chopped pecans and Turtles Minis.