This cake is actually a combo of two cakes: Bernachon Palate D’Or and Mud Turtle Cupcakes.
I used the bold portion (below) of each:
Bernachon - uses Chocolate Domingo Cake + Ganache (optional Sour Cream Ganache) + Chocolate Glaze
Mud Turtles - use Chocolate Domingo Cake + Ganache + Sticky Caramel
I added salt to the cream when I heated it (to dissolve it)—well, you’re supposed to, and I forgot, so I actually stirred it into the completed caramel.
When I put the cooled caramel on the cake, I sort of had to splat it around—it was flexible, but quite al dente, and I was a bit worried that I may have overheated it and it would be too toothsome, but it worked perfectly.
I froze it for several weeks, and then brought it out for my friend’s b’day. The cake was a huge hit!
You can’t really see the caramel in the pic, but it’s a layer below the ganache.