Preheat the oven to 350 Degrees Fahrenheit or 175 Degrees Celsius. Spray and dust a bunt pan. Pour 1/2 cup of salted caramel.

CHOCOLATE CAKE: In a bowl, whisk together all purpose flour + sugar + cocoa + baking soda + baking powder + salt.

To the dry ingredients, add egg + milk + vegetable oil + vanilla extract. Beat well for 2 minutes, but do not over beat. You can also use a whisk. Stir in boiling water and mix well. (Batter will be watery). Pour this in the pan.

CHEESE CAKE: Beat cream cheese + sugar until fluffy. Add eggs, mix again. Add the sour cream and vanilla and stir well. Pour this over the chocolate batter. Cover the bunt pan with aluminum foil.

Fill half of a roasting pan with boiling water. Place the bunt pan in it and carefully place in the middle rack of the oven. It will take an hour to bake. You know its done, when you touch the cake, its dry and springs back.

Let it cool for some time, cover the pan with a plastic wrap and refrigerate for 2 hours before serving.

To remove the cake from the pan, loosen the sides, place it in a pan with hot water for about 5-10minutes so that the caramel melts and the cake can come off easily. Carefully remove onto a cake plate. Pour caramel sauce. (If there are any imperfections, the caramel sauce should cover that :))