Chill your mixing bowl and whisk attachment in the freezer for 10 minutes.

In the chilled bowl, combine heavy cream, brown sugar, vanilla, and salt.

Whisk until soft peaks form. Cover and refrigerate.

Tip: Don’t overwhip! Stop once the peaks hold their shape.

Preheat your oven to 325°F (160°C). Line two 8-inch cake pans with parchment paper.

In a large bowl, beat egg yolks with brown sugar until pale and thick.

Add milk, oil, and vanilla, whisking until smooth.

Sift flour, cornstarch, baking powder, and salt. Gently fold into the egg yolk mixture.

Beat the egg whites in a separate dish until firm peaks form. Gently fold into the batter.

Divide batter evenly between the pans. To ensure a toothpick comes out clean, bake for 30 to 35 minutes.

Cool completely on a wire rack.

Combine brown sugar and water in a saucepan. Heat over medium, stirring until sugar dissolves.

Let cool to room temperature.

Tip: This syrup improves the flavor of the caramel and keeps the cake moist!

Heat heavy cream in a small saucepan until just simmering.

Pour over chopped caramel chocolate and let sit for 2 minutes. Stir until smooth.

Slice each cake layer horizontally to create four thin layers.

Brush each layer with brown sugar syrup.

Spread caramel whipped cream between layers.

Pour chocolate caramel ganache over the top and let it drip down the sides.