I think this cake combo is terrific, but the caramel stays in the background and just enhances the chocolate, so it comes across as a chocolate cake with a mysterious undertone. I have made the caramel ganache and increased the proportion of sugar a bit to bring the caramel flavor out, and that worked nicely.
To further emphasize the caramel, you could syrup a cake with caramelized sugar/water syrup. It could be any cake that would take a syrup, but if you’d like to stick with chocolate the deep choc passion (german choc) cake is a great chocolate-but-not-too-intensely-chocolate cake. It is also a crowd pleaser.
If you wanted to skip the chocolate, you could try the Karmel cake with caramel silk meringue buttercream, but I haven’t made this combo so I don’t really know how it is.