Step 1: Make the Chocolate Cake

1. Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat until combined.
4. Slowly mix in hot espresso or water until smooth.
5. Divide batter evenly between cake pans and bake for 25-30 minutes, until a toothpick inserted comes out clean.
6. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.

Step 2: Make the Caramel Sauce

1. In a medium saucepan over medium heat, melt sugar while stirring constantly until it turns amber.
2. Add butter and whisk until melted.
3. Slowly pour in heavy cream, stirring continuously. Cook for 1-2 minutes until thickened.
4. Stir in sea salt and remove from heat. Let cool slightly.

Step 3: Assemble the Cake

1. Place one cake layer on a serving plate and drizzle with half of the caramel sauce.
2. Sprinkle with toffee bits and a pinch of flaky sea salt.
3. Add the second cake layer and pour the remaining caramel sauce over the top.
4. Drizzle with melted chocolate and butterscotch chips.

Step 4: Garnish & Serve

1. Sprinkle with extra toffee bits and flaky sea salt for a finishing touch.
2. Slice and serve this decadent toffee caramel cake!