Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs, sugar, buttermilk, oil, and vanilla extract until smooth.
Gradually mix the dry ingredients into the wet mixture until just combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, spread caramel sauce between the layers and on top of the cake, letting it drip slightly over the edges.
Sprinkle a touch of sea salt on top for an added flavor dimension.
Slice and serve the cake, enjoying the luscious combination of chocolate and caramel flavors.
