Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by spraying them with non-stick baking spray.

Sift together all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and kosher salt in a large mixing bowl.

Whisk together large eggs, bourbon whiskey, strongly brewed coffee, vegetable oil, and vanilla extract in a separate bowl.

Gradually combine the dry ingredient mixture into the wet ingredients, stirring gently.

Divide the batter evenly between the prepared cake pans and bake for 30 to 35 minutes.

Cool the cakes in the pans for 15 minutes, then transfer them to a wire rack to cool completely.

Whip unsalted butter until fluffy, then gradually add powdered sugar and half and half, then fold in salted caramel.

Heat heavy cream until bubbling, then pour over chopped dark chocolate, whisk until combined.

Level the tops of each layer if necessary, spread salted caramel buttercream on one layer, add the second layer, then set in the fridge briefly and drizzle with ganache.