2 stick unsalted butter, cold, cut into tablespoons
3/8 cup Dutch-process cocoa powder, 1/4 cup plus 2 tbsp
3/8 cup warm water
2 stick unsalted butter, room temperature
1/2 cup confectioners’ sugar
1 lb semisweet chocolate, chopped, melted, and cooled
Flaked sea salt, such as Maldon, for garnish
1. Preheat oven to 350F. Make the cake: butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium and add eggs, buttermilk, warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
2. Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks and let cool completely.
3. Make the caramel: Combine granulated sugar, corn syrup, and water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will bubble violently); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238F, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
4. Meanwhile, make the frosting: whisk together cocoa and warm water in a bowl until cocoa dissolves. Beat butter, confections’ sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
5. Trim tops of cakes using a serrated knife to creat a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
6. Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.
Make ahead: Caramel can be refrigerated for up to 3 days. Bring to room temperature before using. Cake layers can be refrigerated for up to 3 days (they actually taste better when refrigerated and have a better texture for stacking).
Storage: Frosted cake can be refrigerated for up to 3 days.