Heat oven to 350°F. Grease and flour three 8-inch baking round baking pans.
Beat butter, brown sugar, granulated sugar, vanilla, eggs and egg yolks in large bowl until combined. Add flour, cocoa, baking soda, salt and milk, beating until blended. Divide batter evenly into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely.
Prepare SEA SALT CARAMEL GANACHE. Place one cake layer on serving plate; carefully spread heaping 1/3 cup ganache over top of layer. Place second layer on top; repeating layering procedure with remaining ganache and cake layer.*
Garnish with cocoa sifted over top of torte and sprinkle with chopped caramel chips reserved from ganache. Makes 12 servings.
Coarsely chop 1 tablespoon caramel chips; set aside. Place remaining caramel chips and whipping cream in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred. Cool in refrigerator 30 minutes, stirring occasionally, or until desired spreading consistency.
To frost cake as photographed, double recipe for SEA SALT CARAMEL GANACHE; sprinkle with reserved caramel chips and sea salt flakes, if desired.