1. Preheat your oven to the temperature listed on your chocolate cake mix box and grease a 9×13-inch baking pan (line with parchment if you’d like easy removal).

2. In a large bowl, combine the chocolate cake mix, eggs, vegetable oil, and water, then mix until the batter is smooth and no dry streaks remain.

3. Pour about half of the cake batter into the prepared pan and spread it into an even layer. Bake for 10–15 minutes, just until the edges are set and the center is slightly puffed.

4. While the first layer bakes, add the soft caramels and evaporated milk to a saucepan over low heat, stirring constantly until the caramels melt into a smooth, pourable sauce.

5. Remove the partially baked cake from the oven and sprinkle about half of the chopped pecans evenly over the warm cake layer.

6. Slowly drizzle the warm caramel sauce over the pecans and cake layer, spreading gently with a spatula so it covers the surface without tearing the cake.

7. Spoon the remaining cake batter over the caramel layer in dollops, then carefully spread it into an even layer. Sprinkle the remaining chopped pecans over the top.

8. Return the pan to the oven and bake according to the cake mix directions (usually 20–25 minutes more), or until a toothpick inserted into the cake portion (avoid the caramel pockets) comes out mostly clean.

9. Place the pan on a wire rack and let the cake cool completely so the caramel can set and the top firms up.

10. When the cake is nearly cool, place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream until steaming, then pour it over the chocolate chips and let sit for 1 minute.

11. Stir the chocolate and cream together until smooth and glossy, then mix in the vanilla extract to finish the ganache.

12. Pour the ganache over the cooled cake, gently spreading it to the edges, and sprinkle the top with coarse sea salt. Let the ganache set before slicing into squares and serving.