The Best Moist Chocolate cake w/ caramel glaze

FOR THE CAKE
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
3/4 cup cocoa powder
2 cups sugar
2 cups flour
1/2 cup buttermilk
1/2 cup heavy cream
1/2 cup canola oil
2 eggs
1 teaspoon vanilla (extracted from pod)
2 teaspoons rum
1 cup hot water
2 teaspoons instant espresso powder
FOR THE CARAMEL
splash vanilla extract
1 teaspoon fleur de sel
1/4 cup butter
1/2 cup heavy cream (plus 2 tablespoons)
1 cup sugar

directions
Preheat oven to 350˚F. Grease and flour two 8-inch round baking pans. Set aside.
In a large stand mixer, combine the cinnamon, nutmeg, salt, baking powder, baking soda, cocoa powder, sugar and flour. Once combined, add buttermilk, heavy cream, oil, eggs, vanilla and rum; mix until smooth. Stir together the hot water and espresso powder. Pour slowly into the cake batter and stir until completely incorporated.
Pour the batter into the prepared cake pans. Bake for about 25 to 30 minutes, until baked through and a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool down completely.
While cakes are cooking, combine the vanilla extract, fleur de sel, butter, 1/2 cup of heavy cream and sugar in a sauce pot. Bring to a boil and simmer for 5-6 minutes. Cook until caramel in color, then add the final 2 tablespoons of heavy cream. Stir for 20 seconds and let cool before glazing cake.
Tip: Make the cakes in advance. When ready to serve make caramel sauce and drizzle over the top.