Dark chocolate layer cake with chocolate ganache and caramel buttercream

Here are the recipes/ingredients I used for Chris' 30th birthday cake...

For the cake part, I used this recipe. I used cake flour instead of all purpose and since it was a special cake I bought nice cocoa from Whole Foods.

For the caramel buttercream...

1.5 sticks of unsalted butter
1/2 cup of Trader Joe's Fleur de Sel Caramel Sauce
2-4 cups powdered sugar
1 tsp. Vanilla
3-4 tbsp. heavy cream
Whip the butter in a stand mixer for about 3 or 4 minutes. Add the caramel and whip to combine. Begin adding powdered sugar until it is the consistency you like. Then, add the vanilla. Add some cream to help the texture to be silky and smooth : ).

For the chocolate ganache layer in the cake and on the very top of the cake as well as the frosting, I used this recipe.
I used just straight ganache for the middle layer in the cake and to pour over the top of the completed frosted cake. For the frosting, I whipped it in the mixer. However, I didn't love the consistency. So, I added about 3/4 cup of powdered sugar and 4 tbsp of cream before using it to frost the cake.

To assemble I did...
Cake layer
Caramel buttercream layer
Drizzle of the leftover caramel sauce
Cake layer
Chocolate ganache
Cake layer
Caramel buttercream
Drizzle of the leftover caramel sauce
Cake layer

Then I cover the cake with the frosting and the ganache. To top with the ganache, spoon it onto the center of the cake and begin to push it towards all the sides so that it starts dripping down. I also finished the cake off with some of the drizzled caramel, a caramelized candy round, and 3 truffles made from the leftover ganache.

For the caramelized decor, heat the caramel on the stove till boiling and let it boil for a couple of minutes until extremely hot. Then, working quickly, drizzle with a spoon onto wax paper in circular motions.

I can't figure out to upload a picture onto this post from my iPad. So, as soon as my hubby gets home with his computer, I will post some pics.