Chocolate and Caramel Cake

Turn off the mixer and sift the icing sugar and cocoa into the bowl. Turn the mixer on the lowest speed and mix until the icing sugar and cocoa are absorbed by the butter; about 2 minutes. Increase the speed of the mixer to medium; add vanilla extract, salt, heavy cream, and salted caramel; beat for 3 minutes. If your frosting seems a little too runny, add a little more confectioners’ sugar; If it needs to be more runny, add additional heavy cream, 1 tablespoon at a time.
Assembly:
Using a serrated knife, carefully cut off the domed top of each cake to achieve a flat, even surface. Transfer one layer to a large plate or cake stand. Spread a thin layer of frosting on top, then add 1/2 cup caramel; Add another layer of cake, repeat, thinly spreading a layer of frosting, then add 1/2 cup of caramel. Lay down the last layer of cake and place the cake in the fridge for 1 hour to set. Once the frosting is set, finish frosting the top and sides of the cake. Sprinkle with sea salt. Cut into slices and serve, or store in the fridge for up to 5 days.