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1
Grease three 9-inch cake pans*.
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2
Line the bottom of each pan with parchment paper.
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3
Grease the paper; dust with unsweetened cocoa powder.
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4
Set pans aside.
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5
2.
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6
In a small bowl, stir together egg, buttermilk and cooking oil; set aside.
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7
In a large bowl, stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt.
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8
Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined.
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9
Gradually beat in hot coffee.
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10
Pour batter into prepared pans; spread evenly.
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11
(Layers will appear shallow.
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12
).
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13
3.
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14
Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean.
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15
Cool cakes on a wire racks for 10 minutes.
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16
Loosen sides from pans, then invert cakes on racks.
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17
Remove cakes from pans.
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18
Peel off paper; cool thoroughly.
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19
4.
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20
When the cakes are cool, make the Chocolate Frosting.
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21
Place 1 cake layer, top-side down, onto a serving plate.
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22
Using an icing spatula or wide knife, work quickly to frost the top of this layer with one-third of the frosting, pushing it out slightly from edges to make ripple or petal effect.
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23
Arrange one-third of the pecans on top and drizzle with 1/4 cup of the ice cream topping.
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24
Top with the second layer, top-side down.
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25
Repeat with frosting, pecans and caramel topping.
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26
Top with the third layer, right side up.
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27
Repeat with remaining frosting, pecans and caramel topping.
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28
Frosting: In a small saucepan, combine sugar and milk.
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29
Add butter.
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30
Bring to boiling, stirring constantly.
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31
Remove from heat.
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32
Add semisweet chocolate pieces.
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33
Using a wire whisk, mix until smooth.
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34
If frosting is too thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee.
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35
Chill cake 1 to 2 hours before serving.
