Preheat the oven to 350°F (177°C). Line a 9x13-inch cake pan with parchment paper.

In a large bowl, whisk the cocoa powder with hot coffee until smooth.

Add the oil, granulated sugar, eggs, sour cream, and vanilla extract. Whisk until everything is fully combined.

Gently fold the flour, baking powder, baking soda, and salt into the wet ingredients, mixing until the flour is just incorporated.

Pour the batter into the prepared pan. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.

Transfer the cake to a wire rack to cool completely.

Add the granulated sugar to a medium saucepan over medium heat. Stir continuously with a wooden spoon. The sugar will clump and turn golden, eventually melting completely and turning an amber color.

Immediately take the pot off the heat and stir in the shortening. It will bubble viciously, but continue stirring until mostly mixed in.

Whisk in the heavy cream, vanilla and salt. Pour into a heatproof bowl and let cool to room temperature.

Beat unsalted butter and Crisco® Butter Flavor All-Vegetable Shortening in the bowl of a stand mixer or hand mixer on medium high speed for 1-2 minutes

Scrape down the sides of the bowl with a rubber spatula, then add the powdered sugar in 2 additions. Mix it on low speed until combined, scraping the side of the bowl between each.

Mix in the salted caramel sauce on low speed, then increase to medium for 1-2 minutes.

Poke the cooked cake using the bottom of a wooden spoon and fill the holes with caramel.

Generously spread the frosting on top and drizzle more caramel on top. Swirl with a spoon, sprinkle with flaky sea salt, and serve.