Salted Caramel Double Chocolate Cake

Method:
1. Preheat your oven to 165°C. Weigh out
all of the dry ingredients, and set aside.
2. Add the eggs, buttermilk, espresso,
and vanilla extract, mixing well.
3. Gradually add the dry ingredients
to the wet mixture, mixing until just
combined.
4. Divide the batter evenly between two
greased cake tins. Bake for 30-40
minutes, or until a knife inserted into
the centre comes out clean.
5. For the ganache, set up a double
boiler. Break the dark and milk
chocolate into pieces and add the
butter. Once melted, let it cool to room
temperature. Lightly whip the cream,
then fold it into the chocolate mixture.
6. To assemble, place one cake layer
on a serving plate. Spread a layer of
ganache on top, then drizzle with one
jar of salted caramel. Place the second
layer on top and repeat with ganache
and more salted caramel.
7. Finish by drizzling the top with
ganache and decorating with extra
salted caramel. For a festive touch,
garnish with figs, Christmas berries,
and chocolate curls.