Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together.

In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract until well blended.

Gradually add the wet mixture to the dry ingredients, stirring until just combined.

Fold in the chocolate chips gently to the batter.

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the chocolate ganache by heating 1 cup of heavy cream in a saucepan until it just starts to simmer, then pour it over 8 ounces of chopped chocolate in a bowl.

Once the cakes are completely cooled, spread a layer of caramel sauce on top of the first layer before placing the second layer on top.

After stacking, pour ganache over the top of the cake, allowing it to drip down the sides.

Finish by drizzling additional caramel sauce on top and sprinkle with chopped pecans.