Pre-heat the oven to 160C(320F) fan-forced and grease and line the bases of two 18cm round cake tins.

In a heat-proof bowl or jug, combine the chocolate and butter and melt it in the microwave until smooth.

Pour it, together with the brown sugar into a large bowl and mix them together.

Add the eggs and vanilla and stir until they are mixed in.

Whisk all the dry ingredients together in a separate bowl and then add them to the bowl with the sugar etc.

Stir in the dry ingredients as well as you can and then add the water/coffee and stir it together until smooth.

Divide the batter evenly between the two baking dishes.

Bake the cakes for about 25 minutes or until a cake tester comes out clean.

Leave the baked cakes to rest in the tins for 10 minutes before transferring them to a wire rack to cool completely.

To make the icing, beat the butter until smooth then slowly beat in 2 tablespoons of the salted caramel until it is all even.

Add the icing sugar and cocoa a little at a time and beat until it is well combined. Add a little bit of milk to get it to the right consistency.

Place one of the cakes on a serving platter topside-down and spread it with the remaining salted caramel. You may have to heat it a little so that it is easier to spread.

Place the other cake right side-up on top of the caramel filling and spread it with the icing.

Serve it as soon as it's ready or store in an air-tight container. It was pretty good if not better the day after.