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1. For the cakes: Follow the chocolate cake box instructions to make 3 round cake layers. Prepare batter according to package instructions. Then add the instant coffee directly to the batter. Stir and let it sit for a few minutes so that coffee dissolves. Add batter into three 8-inch cake pans, and bake according to box instructions. Remove from oven and allow to cool.
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2. Once cool, place a large plate on top of a pan and then invert so that plate is on the bottom, under the cake. Tap top of pan a few times and gently wiggle and remove pan from cake. Repeat for the other 2 layers. Wrap each in plastic wrap and place in fridge for at least 2 hours to overnight.
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3. For the caramel: In a small saucepan over medium low heat, add all of the caramel ingredients. Stir and cook until it turns a dark golden brown color, stirring frequently so it does not burn. Remove from heat when finished.
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4. For the frosting: Add gelatin and cold water into a small dish. Stir and set aside. In a small saucepan over medium-low heat, add 4 tablespoons of the cream and cook until just simmering. Once simmering, remove it from the heat and add it into the gelatin. Stir and place in the fridge to let set, about 10 minutes. Then remove it from the refrigerator. Whip with a whisk until smooth.
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5. In the bowl of a stand mixer, add the remaining cream and sugar. and whip with whisk attachment at medium high speed until soft peaks form, it will take a few minutes.
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6. Add gelatin mixture and whip again until frosting becomes thick and stiffer peaks form. It should only take about 30 seconds more to achieve desired fluffiness. Do no over mix. Place in the fridge until ready to use.
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7. Assemble cake: On a cake stand or tray, place first layer of cake. Add 1 cup of the whipped cream and spread evenly over cake. Add the next layer of cake. Gently press down. Add another layer of whipped cream.
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8. Place top layer onto the cake. Press down gently. Place the assembled cake in the fridge for 5 minutes to let frosting set. Add the caramel to the top layer. Pour it in the middle and let it drip down the sides. If needed, use a spoon to drag caramel off the sides as desired. Place cake in the fridge for 10 minutes to let caramel set. Add a final layer of whipped cream to the top and spread evenly.
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9. Place cake in the fridge until ready to serve.
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Notes:
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1. In my pictures I added caramel to each layer. This caused the cake to slide a bit once done. This is why I recommend only placing it on the top layer.
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2. Frosting adapted from Food Pusher food-pusher.com.
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3. Caramel adapted from Grandma Betty's Caramel Apples posted here on TastyKitchen.
