Preheat your oven to 350°F (175°C) and grease three round molds (8”).

In a large mixing bowl, combine the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, add the wet ingredients: sugar, brown sugar, eggs, buttermilk, vegetable oil, and vanilla extract. Mix until thoroughly combined.

Gradually add the dry mixture to the wet ingredients, mixing until just combined. Then, carefully add hot water to the batter and mix until smooth.

Divide the batter evenly among the three prepared molds and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.

Prepare the ganache by heating the heavy cream in a small saucepan. Pour it over the semisweet chocolate chips and stir until smooth and shiny. Let it cool slightly.

Assemble the cake: Take one layer of cake, spread a layer of caramel over the top, add a second layer, and repeat. Place the final layer on top and cover it with the ganache, allowing it to drip down the sides.

For the final touch, decorate with chopped almonds, shredded coconut, and, if you'd like, extra ganache swirls.