Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.

Layer Cake Mix: Spread half of the dry chocolate cake mix evenly across the bottom of the prepared pan. Do not press it down.

Add Butter: Drizzle half of the melted butter over the cake mix, tilting the pan to help it soak evenly.

Add Caramel: Warm the caramel sauce in the microwave for 20–30 seconds until pourable. Drizzle it in a zigzag pattern over the buttered cake mix.

Second Layer: Sprinkle the remaining cake mix over the caramel layer. Some caramel peeking through is perfect. Drizzle the remaining melted butter on top.

Bake: Place the pan in the preheated oven and bake for 35–40 minutes until the top is set and slightly fudgy.

Prepare Ganache: While baking, heat the heavy cream until steaming (about 45 seconds). Pour over chocolate chunks and let sit for 1 minute. Stir until smooth and glossy.

Top Cake: When the cake is done, let it cool for 15 minutes, then pour ganache evenly over the top using a spatula.

Optional Toppings: Sprinkle chocolate shavings, chopped nuts, or toffee bits if desired.

Serve: Serve warm for gooey texture or chilled if preferred.