Prepare the chocolate cake according to your recipe and allow the layers to cool completely.

Make the homemade caramel sauce and cool completely.

Prepare the caramel buttercream.

Place the first chocolate cake layer on a cake board and spread with caramel buttercream.

If desired, add a thin layer of caramel sauce inside a piped buttercream border.

Repeat with the remaining layers.

Apply a thin crumb coat and refrigerate for 15–20 minutes.

Frost the entire cake with the remaining caramel buttercream.

Chill until the frosting is firm.

Carefully drizzle cooled caramel sauce around the edges of the cake, allowing it to drip down the sides.

Spread additional caramel over the top and finish with flaky sea salt.

Slice and serve.