Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk the eggs, milk, vegetable oil, and vanilla until well combined.
Gradually add the wet ingredients to the dry mixture, stirring until just combined.
Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks.
As the cakes cool, prepare the caramel sauce by combining cream and sugars in a saucepan.
Cook over medium heat, stirring continuously, until mixture simmers and thickens.
Once thickened, remove from heat and stir in sea salt, adjusting flavor as preferred.
To assemble, place one cake layer on a serving plate and drizzle with caramel sauce.
Top with the second layer and frost the entire cake with chocolate ganache.
Drizzle additional caramel over the top for a decorative touch.
Allow the cake to set for at least 30 minutes before slicing.
