Instructions:
Make the Chocolate Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
Stir in boiling water (the batter will be thin).
Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in the pans for 10 minutes, then remove from pans to cool completely on wire racks.
Make the Caramel Filling:
In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves.
Increase heat to medium-high and bring to a boil without stirring, until it turns a deep amber color.
Remove from heat and carefully whisk in the cream, butter, vanilla extract, and salt.
Allow to cool and thicken before using.
Make the Chocolate Ganache:
Place chocolate chips in a heatproof bowl.
Heat the cream in a small saucepan over medium heat until it begins to simmer.
Pour the hot cream over the chocolate chips and let sit for 2 minutes, then stir until smooth.
Allow the ganache to cool slightly before using.
Assemble the Cake:
Place one cake layer on a serving plate.
Spread a layer of caramel filling over the cake.
Place the second cake layer on top.
Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
Sprinkle chopped nuts and toasted coconut flakes over the top.
Serve:
Let the cake sit for a few minutes to set.
Slice and serve.
