DARK CHOCOLATE SALTED CARAMEL CAKE

Cake:
2 ¼ cups all-purpose flour
2 ¼ cups sugar
1 cup cocoa powder (dutch)
2 tsp baking soda
1 ½ tsp baking powder
1 tsp salt
6 tbsp vegetable oil
1 cup buttermilk
1 cup brewed coffee
3 large eggs, room temp.
1 tsp vanilla
Filling:
4 large egg whites
1 jar Best Boy Bourbon Barrel caramel sauce (warmed)
3 sticks unsalted butter, at room temp.
Pinch sea salt
Frosting:
12 oz. semisweet chocolate (60% min.)
1/3 cup dutch cocoa
¼ cup very hot water
1 cup unsalted butter, at room temp.
1 jar Best Boy Bourbon Barrel caramel sauce (warmed)
Pinch of salt
Flaked Salt for finishing
Directions:
Preheat oven to 350° F.  Butter and flour three round cake pans and line with parchment paper.
Combine dry ingredients in the bowl of an electric mixer.  Mix on low speed to blend.  Add vegetable oil, buttermilk, coffee, eggs and vanilla to the bowl and mix on low speed until well blended.  Divide the batter evenly into the three pans.  Bake for 30 to 35 minutes or until a toothpick comes out clean.  Let cool for 10 minutes, remove and transfer to a cooling rack and cool completely.
To make the caramel filling, place the 4 egg white in a mixing bowl and add the salt.  Beat on med-high until soft peaks form.  Add the warmed caramel and mix to combine.  Add the soft butter a little at a time until incorporated.  Mix on med-high to fluff and completely blend.  Set aside.
To make the frosting, melt the chocolate in a double boiler.  Mix the cocoa into the water.  Add the cocoa and caramel to the melted chocolate.  Add the soft butter and salt.  Whisk until fully blended and refrigerate to firm up.
Spread filling between the layers and frost the top and sides.  Finish with a flaked sea salt like Maldon.