Preheat your oven to 170°C (340°F). Grease two 20 cm (8 inch) pans and lay parchment paper in the bottoms.

In a large bowl, mix together flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar.

In another bowl, whisk the oil, eggs, and vanilla, then stir in the buttermilk.

Gradually add the dry ingredients to the wet mixture.

Pour in the hot coffee while stirring until the batter is smooth.

Divide the batter into the prepared pans and bake for 30-35 minutes.

Let the cakes cool completely.

In a saucepan, combine sugar and water over medium heat. Allow it to melt and turn amber without stirring.

Once it’s golden brown, remove it from heat and carefully whisk in the butter and cream (it will foam up).

Add the salt and vanilla, whisking until smooth.

Let it cool before using it as a filling.

Beat the softened butter in a bowl until creamy.

Gradually add half of the powdered sugar followed by caramel sauce, vanilla, and salt.

Mix in the remaining sugar, adjusting the consistency with milk or cream as needed.

Place one layer of cake on a serving plate.

Spread a generous layer of caramel filling on top.

Set the second layer on top and frost the entire cake with caramel frosting.

Drizzle additional caramel sauce on top, allowing it to run down the sides, and feel free to add chocolate chips or a sprinkle of sea salt for an extra touch.