Instructions:
Step 1: Preheat oven to 350°F (175°C). Prepare cake batter according to the box instructions and bake in two or three 8-inch round pans. Let cool completely.
Step 2: To make the caramel sauce, combine sugar and water in a saucepan over medium heat. Stir until dissolved, then let boil without stirring until it turns amber in color.
Step 3: Carefully add heavy cream to the caramelized sugar (it will bubble), then stir until smooth. Add sea salt if desired. Let cool completely.
Step 4: For the frosting, beat softened butter until creamy. Add powdered sugar, vanilla extract, salt, and 1/2 cup cooled caramel sauce. Beat until fluffy.
Step 5: Assemble the cake by spreading caramel frosting between each chocolate cake layer.
Step 6: Once layered, pour additional caramel sauce over the top, letting it drip down the sides.
Step 7: Garnish with chocolate chunks or shavings.
Step 8: Chill for 30 minutes before slicing for cleaner cuts.
Storage and Reheating Tips:
Store the cake in an airtight container in the refrigerator for up to 4 days. Let sit at room temperature for 15-20 minutes before serving. Do not microwave. The caramel sauce can be stored separately and rewarmed slightly for drizzling.
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