You have to start making the ganache and whipped salted caramel at least a day in advance so it is all ready to assemble when the cake is baked. Check the respective linked recipe for method. Now let’s bake the cake.

Preheat oven to 180 degree C (360 degree F). Line a 9x13 inch rectangle cake pan with parchment paper and set aside.

Start by making buttermilk and hot coffee. Take milk and vinegar in a bowl and mix well. This is your buttermilk. Mix hot water with instant coffee in a separate bowl, this is your hot coffee. Set aside these two aside till needed.

Take flour, sugar, baking powder, baking soda, salt, cocoa in a bowl and mix well using a whisk until it is evenly combine. This is your dry ingredients, set aside.

Take a larger mixing bowl. Add in egg, oil, vanilla, the mixed buttermilk. Mix this really well. This is your wet ingredients.

Now add in the dry ingredients and combine using a whisk until just mixed. Pour in the hot coffee and mix well. The batter will be thin.

Now pour this into the prepared cake pan.Spread evenly and place it into the preheated oven. Bake for 25 to 28 minutes until the cake is baked. Insert a tooth pick to check whether the cake is cooked, if the tooth pick comes out clean then the cake is baked.

Remove the cake from oven and allow to cool for 30 minutes in the pan. Now un-mould gently on a parchment lined tray. Set aside to cool completely. Place the cake in fridge for atleast 1 hour before assembling the final cake.

Now that the cake is baked and cooled. Let’s assemble the cake. First we are going to make 3 layers of cake. So you have to use a sharp knife to cut the cake in 3 small rectangles. Once it is cut, set aside for a moment.

I am using a loaf pan to assemble the cake. Since it is easy and there is less chance of the cake sliding off. Take a loaf pan, line it with some parchment paper, make sure there is some parchment over hanging so it easy to remove the cake from loaf pan.

Place one piece of the cake in the base of the loaf pan. Spread an even layer of chocolate ganache. You can use a piping bag to apply an even layer. Once the ganache is added, spread it evenly using a spatula. Now pipe a layer of the whipped salted caramel. Now spread it evenly with a spatula.

Place the second layer of the cake. Repeat with ganache and whipped caramel. Place the third layer of the cake. Press the cake gently inside the loaf pan. Now place the whole loaf pan into the fridge for at least 2 to 4 hours for the cake to set. This makes the frosting set so it will be easy to frost the entire cake.

Once the cake has rested in fridge for couple of hours. Remove the cake from fridge. Now gently remove the entire cake from the loaf pan and place it on a plate or turn table. Frost the entire cake with chocolate ganache, spread evenly to cover the top and sides.

Return the cake to fridge and let it set overnight. The next day, you can slice and serve one of the most decadent chocolate caramel cake you have ever eaten in your life.