Preheat Oven to 350 F (190 C) and prepare two 8 inch cake pans.
In a medium bowl, hand whisk together flours, cinnamon, and salt. Set aside.
In bowl of stand mixer with whisk or paddle attachment, beat together sugar and butter on medium high speed until smooth.
Add one egg at a time, continuing on medium speed until incorporated and mixture is fluffy.
You may need to scrape sides and bottom of the bowl periodically to make sure all ingredients are well mixed.
Add vanilla, caramel, and melted chocolate. Mix until incorporated.
Slowly spoon flour mixture into wet mixture, continuing on medium speed until a thick mousse like batter is formed.
Spoon batter into cake pans, dividing evenly amongst between the two. (Level batter with a spatula.)
Bake for 30-35 minutes or until toothpick inserted in center comes out with just a little moist chocolate.
(Bake on low to middle rack. I check each cake individually. )
Once cake are done, place on cooling rack for 10-15 minutes.
Next, place your hand on top of cake and flip upside down, to release cake from pan. (You can also fo this with a plate.)
Wrap each layer in plastic wrap gently and place in freezer for 45 minutes.