Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
• Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
• While the cakes are cooling, prepare the caramel: In a saucepan, combine sugar and water. Cook over medium heat, stirring until sugar dissolves. Stop stirring and let it simmer until it turns an amber color.
• Carefully whisk in the warm heavy cream, butter, and vanilla extract. The mixture will bubble up. Stir until smooth. Let it cool slightly.
• Prepare the ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes, then whisk until smooth.
• Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of caramel over it.
• Top with the second cake layer. Pour the chocolate ganache over the top and sides of the cake, spreading it evenly.
• Allow the ganache to set before slicing and serving.