Chocolate & caramel layer cake

Ingredients
FOR VANILLA & CHOCOLATE SPONGES
 225g very soft butter , plus extra for greasing
 225g golden caster sugar
 175g self-raising flour
 85g ground almonds
 1 tsp  baking powder
 3  eggs
 150ml pot natural yogurt
 1 tsp  vanilla extract
 5 tbsp cocoa powder
FOR CARAMEL & CARAMEL-CHOC SPONGES
 225g very soft butter , plus extra for greasing
 175g light muscovado sugar
 50g dark muscovado sugar
 175g self-raising flour
 85g ground almonds
 1 tsp  baking powder
 3  eggs
 150ml pot natural yogurt
 1 tsp  vanilla extract
 1 tbsp cocoa
TO ASSEMBLE
 397g can caramel (stocked near the condensed milk in stores)
 140g dark chocolate
 140g milk chocolate
 300ml double cream

METHOD


Heat oven to 180C/160C fan/gas 4. Grease and line bases of 2 x 20cm sandwich tins with baking parchment. For the Vanilla & chocolate sponges, mix all the ingredients, apart from the cocoa, together with an electric whisk. Scrape half the mix into a second bowl and whizz in the cocoa. Scrape into the tins and bake for 20-25 mins until a skewer poked in comes out clean.
 Repeat step 1 for the Caramel & caramel-choc sponges, again leaving cocoa out of the first mixing, then splitting the mix in half and whizzing the cocoa into one batch. Cook as above.
 While sponges are cooling, melt the dark and milk chocolate together in a bowl over a pan of barely simmering water. Remove from the heat, stir in the cream and cool or chill until spreadable.
 When the sponges are cool, spread a third of the caramel over the Vanilla sponge and top with the Caramel sponge. Spread over another third of the caramel and top with the Caramel-choc sponge, then the final third of caramel and top with the Chocolate sponge (don't panic if you mix up the layers, the cake will still look great when you cut in). Spread the chocolate icing over the whole cake to serve. It will keep in a cool place in an airtight container for up to 3 days.