Place a heavy bottomed pan over medium to high heat, then gradually pour in the sugar and leave for a few minutes to melt.
Heat the double cream in another pan, so that it doesn’t cause the caramel to seize when it’s added.
Add the honey or glucose and butter to the caramel as soon as it turns a reddish brown colour, but be careful not to let it burn. Stir and then add the cream a little at a time, stirring all the while. As soon as this has been well mixed, leave to cool.
Cream the butter and sugars until light and fluffy. Add the golden syrup and beat some more.
Beat in the eggs one by one, adding a little of the flour in between each one to prevent curdling.
Sieve in the dry ingredients alternately with the coffee and vineger, stirring lightly until all is combined.
Divide the mixture between two 9″ round silicone moulds or lined tins. Bake at 180C for about 35 minutes or until well risen and a skewer inserted into the middle comes out clean. Leave to cool for ten minutes, then turn out onto wire racks to cool completely.
Melt the chocolate in a bowl over hot water then leave to cool a little.
Beat the salted butter with the muscovado sugar until all os incorporated. Beat in the cream cheese. Sift in half of the icing sugar to ensure there are no lumps, and beat. Repeat with the remaining icing sugar.
Beat in the milk, 1 tbsp of the salted caramel followed by the chocolate and whip vigourously until light and airy. Sandwich the cakes with half of the whipped chocolate and spread the rest on top. Decorate with chocolate stars then drizzle the caramel over the top allowing it to pool and run down the sides.