Step 1

Preheat oven to 350 degrees. Spray 3 (8″) round cake pans with baking spray and line the bottoms with parchment rounds.

Step 2

In the bowl of a stand mixer, combine all of the dry ingredients and stir until combined. In a separate bowl, loosely combine all of the wet ingredients and these to the bowl of the dry ingredients. Mix on medium speed for just shy of 2 minutes, scraping the bowl (and bottom of bowl!) twice throughout.

Step 3

Pour equal amounts of batter in to all 3 pans. Carefully place in the oven and bake for about 30 minutes, or until center is just barely set and toothpick comes out of cake almost clean. Allow to cool in the pans and on a cooling rack for 20 minutes and then remove from pans to continue the cooling process. Allow to cool completely prior to frosting.

Step 4

Preheat the oven to 350 degrees.

Step 5

Beat the butter and sugar on medium low speed until creamy, about 1-2 minutes. Add the remaining ingredients and beat on low until large crumbs begin to form. Chill the crumbs in the freezer for about 5 minutes to set the crumbs.

Step 6

Spread the crumbs out onto a quarter sheet pan and bake in the oven, tossing occasionally for about 15-20 minutes, or until crumbs are baked and set.

Step 7

Whip butter in the bowl of a stand mixer over medium speed (I use 4 on my Kitchen Aid) for 5 minutes. Add the sugar, cocoa powder, milk, vanilla, and salt and beat for an additional 3 minutes. Scrape the sides of the bowl and add the melted chocolate, beating until throughly combined for an additional 1-2 minutes. Place in the fridge if it is too soft. This is enough frosting for a 3 layer, 8″ cake.

Step 8

Spread a small dollop of frosting on a cake board and place one chocolate cake layer on top. Spread 3/4 cup of frosting on top, spreading it evenly to the edges of the cake. Drizzle 3 tablespoons of caramel and sprinkle with 1/3 of the crumbles. Repeat this process once to assemble the second layer.

Step 9

To finish the cake, set in place the final cake round. Spread 1 cup of frosting on top and decorate as desired, garnishing with the remaining caramel and crumbles.