Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a large bowl, sift together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

Add large eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture and beat on medium speed for about 2 minutes until smooth.

Stir in boiling water gently, then pour the batter evenly into the prepared pans.

Bake for 30 minutes, checking doneness with a toothpick.

To make the caramel layer, combine caramel sauce and heavy cream in a saucepan and stir until smooth over low heat.

Once cooled, assemble the cake by layering and drizzling caramel between layers.

Finally, sprinkle toffee bits and chocolate chips on top before letting it set.