Carefully add the boiling water and whisk slowly until the water is completely incorporated into the mixture.
Divide the mixture evenly between the three tins (or bake in batches if you don’t have enough tins). A measuring cup will help with evenly dividing the mixture.
Bake on the middle shelf for around 25-30 minutes, or until cakes have cooked completely. When cooked, they will be fluffy and spring back if gently pressed in the middle. Be careful not to overcook.
Transfer cakes to a wire rack and allow to cool completely.
For the Frosting
Stir the melted butter, vanilla and caramel sauce together with the cocoa. Stir with a wooden spoon until combined.
Add the icing sugar and salt, along with enough milk to form a thick frosting (around 6-8 tablespoons, but use more or less if needed) and mix until completely combined.
The frosting should be thick enough to hold its shape. If it is too thin, add a little more icing sugar until it reaches the desired thickness. If it’s too thick, add a little more milk.
To Decorate
Assemble the layers one at a time. To start, place one cake layer on your cake stand or plate.
Using a spatula, spread a thin layer of frosting over the top of the first cake layer. Form a trough in the middle and add some of the salted caramel sauce.
Place the second cake layer on top and repeat the frosting and caramel process. Add the third cake layer. If needed, refrigerate for a short time to set.
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