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1
Put your chocolates in a big bowl.
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2
Put the sugar and 1/2 cup water in a saucepan and place over medium heat.
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3
Stir until the sugar dissolves and bring up to a boil.
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4
As soon that happens, stop stirring and let it boil until it turns an amber color, 8 to 10 minutes or so.
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5
(If you think that it needs another stir, brush down the sides of the pan with a wet pastry brush, and stir the entire mixture, picking up the pot itself by the handle, being careful not to touch the caramel or else it could crystallize.)
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6
Once the mixture reaches that dark amber color, turn the heat down.
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7
Stand back from the pot and add the cream very slowly, stirring with a heatproof spatula.
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8
(If you are nervous about the steam, wear a kitchen glove to protect your hand.)
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9
Continue to stir until all is incorporated.
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10
Once the mixture is smooth, stir in the fine salt.
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11
Take off the heat and pour the caramel over the bowl of chocolate.
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12
Whisk to combine, making sure all the chocolate melts.
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13
Pop in the fridge for about 1 hour until completely chilled.
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14
Take the frosting out of the fridge and beat it with a hand mixer just until it becomes spreadable.
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15
Add the butter in pieces and mix until it's all combined.
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16
Pop back into the refrigerator for another hour.
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17
Place 1 cake layer on a cake platter, flat-side up.
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18
(You want the cake flat-side up so when you get into it you'll have nice and even layers.)
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19
Evenly spread 2 cups of the frosting over the top.
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20
Sprinkle with sea salt flakes, then put the other cake layer on top, flat-side up.
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21
Spread the rest of the frosting over the top and on the sides of the cake.
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22
Sprinkle the top with more salt flakes.
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23
Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans.
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24
Line the bottom of each with a round of parchment paper, and then butter the paper.
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25
Sift the flour, cocoa, baking soda and salt together onto parchment paper.
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26
With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes.
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27
Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg.
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28
Mix in the chocolate and vanilla, making sure to combine really well.
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29
Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture.
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30
Make sure to let it mix thoroughly.
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31
Pour half the batter in each pan and spread it evenly with a spatula or butter knife.
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32
Bake until a toothpick comes out clean, 25 minutes.
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33
Remove the pans to racks and allow the cakes to cool for 10 minutes or so.
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34
Loosen the edges of the cake from the pan with a knife, then turn them onto the racks.
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35
Remove the paper and let the cakes completely cool.
