Preheat your oven to 350°F (175°C).

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together until well-blended.

Add the eggs, buttermilk, vegetable oil, vanilla extract, and cooled coffee to the dry mix. Beat with an electric mixer on medium speed for about 2 minutes.

Pour the batter into two greased 9-inch round cake pans.

Bake for 30-35 minutes or until a toothpick comes out clean.

While the cakes are baking, prepare the salted caramel sauce.

In a medium saucepan, heat the sugar on medium heat. Stir continuously until it melts into a rich amber color.

Carefully add the butter, stirring until it’s fully melted and combined. In a slow stream, add the heavy cream, stirring in the sea salt. Allow to cool.

In another mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar and cocoa powder, then pour in the dissolved coffee and vanilla extract. Beat until fluffy and smooth.

Once the cakes are cooled, take one layer and place it on a serving plate. Spread a generous layer of mocha frosting over it and drizzle with salted caramel.

Place the second layer on top and repeat the process. Coat the sides with frosting.

Drizzle the remaining salted caramel over the top of the finished cake, and sprinkle a little more sea salt on top.