Salted Caramel Chocolate Cheesecake Cake

Prepare chocolate cake according to package directions for 9 inch cake. Or, like me, prepare a homemade dark chocolate layer cake using THIS recipe
FOR THE FROSTING:

Beat butter in a large mixing bowl for 2-3 minutes, until fluffy. Add caramel sauce, powdered sugar, milk and kosher salt.
Beat for 4-5 minutes until soft and creamy.
TO ASSEMBLE:

On a cake platter, lay one layer of chocolate cake, top with the cheesecake. Then add the other layer of chocolate cake. Spread frosting over entire cake, sides and top.
Refrigerate frosted cake while you prepare the chocolate ganache.
FOR THE GANACHE:

In a microwave safe bowl, combine dark chocolate with heavy cream. Heat 30 seconds. Stir and heat an additional 30 seconds. Whisk for several minutes until smooth. Allow to cool slightly.
Once cooled. Spread over top of chilled cake. Drizzle with the remaining 2 Tbsp of caramel sauce and sprinkle with a pinch of kosher salt. Refrigerate cake until ready to serve!
Enjoy