Step 1: Making the Chocolate Cake

Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.

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

Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth.

Slowly pour in the hot coffee, stirring continuously. The batter will be thin, but don’t worry—that's what keeps the cake moist!

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

Let the cakes cool completely before adding the caramel and ganache.

Step 2: Preparing the Caramel Filling

In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color.

Add the butter, stirring until fully incorporated. Be cautious—caramel gets extremely hot!

Slowly pour in the heavy cream while stirring. The mixture will bubble up—this is normal.

Remove from heat and stir in the sea salt. Let the caramel cool before using.

Step 3: Creating the Chocolate Ganache

Heat the heavy cream in a small saucepan until it begins to simmer.

Pour the hot cream over the chopped chocolate and let it sit for a minute.

Stir until smooth, then add the butter for extra silkiness.

Allow the ganache to cool slightly before spreading on the cake.

Step 4: Assembling the Chocolate Caramel Dream Cake

Place one cake layer on a serving plate. Spread an even layer of caramel filling on top.

Add the second cake layer and pour the chocolate ganache over the top, letting it drip naturally down the sides.

Sprinkle with sea salt flakes or chopped nuts for a gourmet touch.

Let the cake set for at least 30 minutes before slicing.