Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cocoa powder. Whisk together until well combined.

Beat in the eggs, milk, vegetable oil, and vanilla extract until smooth. Gradually stir in the boiling water until the batter is well blended.

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Once cooled, place one layer on a serving plate and drizzle it with half of the caramel sauce and half of the chopped pecans. Top with the second cake layer.

In a microwave-safe bowl, melt the semi-sweet chocolate chips. Once melted, gently pour over the top of the cake and let it drizzle down the sides. Finish with the remaining caramel and pecans.

Slice and serve this indulgent cake with a scoop of vanilla ice cream for an extra treat!