CARAMEL CLOUD CAKE

Caramel Whipped Cream:

Spread the brown sugar on the bottom of a large saucepan. Place on the lowest heat setting and wait for the sugar to melt; this can take 8-10 minutes. Once it starts melting, you can gently stir to encourage all the sugar to melt uniformly. Keep heating and gently stirring for ~3-5 minutes until the sugar is fully melted and runny, and any lumps have dissolved (but don't overdo it)
Alongside, heat 1 cup of heavy cream until warm. Once the brown sugar is done, turn off the heat and add the warm cream. Whisk rigorously so it dissolves. If the caramel seizes up, return to low heat and stir so it becomes smooth
Let the mixture cool at room temperature for 15 minutes. Then add the remaining 2 cups of cold heavy cream and stir it in. Add the vanilla and salt.
Strain, and place in the fridge for at least 90 minutes until the cream is fully chilled. While the cream is chilling, you can work on the other components of this cake
Then whisk on medium speed until the cream becomes thick and spreadable like a frosting (~2-4 minutes). Keep refrigerated
Brown Sugar Chiffon Cake:

Pre-heat your oven to 325F and line 2 8" cake pans with parchment paper
Separate the egg whites from the egg yolks in 2 bowls
Whisk the egg whites on medium speed, and once they become frothy, start adding brown sugar 1 tablespoon at a time (you will use ¼ cup brown sugar here in total). Keep whisking until a shiny, glossy and stiff meringue forms which holds shape ("peaks"); this can take several minutes. Do not whisk more after this point
To the egg yolks, add the remaining sugar, milk, oil, and vanilla, and whisk to combine. Then sift in the flour, cornstarch, baking powder and salt, and gently whisk until just combined
Add a third of the meringue to the egg yolk mixture, and very gently fold it in. Do not apply pressure and take it slow so you don't knock out the air from the meringue. When done, pour this mixture into the remaining meringue and fold together until just combined. Do not overmix; you should have a light and fluffy cake batter
Divide the batter evenly between the 2 cake pans. Place the pans in a larger sheet pan, and pour about ½" of boiling water into the sheet pan so the cake pans are in a water bath
Carefully transfer to the oven and bake for 20-22 minutes until a toothpick inserted into the cake comes out with a few light crumbs
Let the cakes cool down inside the pans
Brown Sugar Simple Syrup:

Simmer the water and brown sugar on low heat until the sugar has dissolved fully. Remove from heat and let cool
Chocolate Caramel Ganache:

Bring the heavy cream to a gentle simmer. Pour over the chopped chocolate in a bowl. Cover and wait for 5 minutes, then gently stir until a smooth shiny ganache forms. Refrigerate until cooled (but still pourable)
Assembly:

Once all components are ready and cooled down, it is time to assemble! Use a long serrated knife to divide the 2 cakes into 2 layers each so you have 4 layers total
Place one layer onto a turntable / cake stand. Brush it with the brown sugar simple syrup. Then spread on a thick layer of the caramel whipped cream. Use a spatula to push the cream down in the middle so the edges are slightly raised, creating a shallow "well" or "damn". Add the ganache on top and spread it out; the raised edges of the whipped cream should prevent the ganache from spilling
Repeat until all layers are done. Slather the cake with the caramel whipped cream (I like to do a thin crumb coat first, let it chill, then add the remaining frosting). Decorate with swirls of the chocolate ganache
Serve & enjoy!!