I have dozens of pictures of this, because I never decorate it the same twice, and I have a faithful client who orders it almost every week.
Two layers of dark brown demerara sugar sponge, soaked with salted butter caramel sauce, sprinkled with fleur de sel, covered with cream cheese icing containing that sauce, and, you guessed it, decorated with that sauce.
Because caramel is fickle, the colour, the consistency, and the fluidity change with every cake.
But despite the abundance of caramel, the cake is not overly sweet and sickly. The salted butter, the salt crystals and the cream cheese bring a savoury hum that just make you happy.