Preheat oven to 350°F. Spray a bundt pan generously with nonstick baking spray.
In a large mixing bowl, combine the cake mixes, eggs, yogurt, oil, and cooled coffee. Mix on medium speed for 2 minutes.
Pour the batter into the bundt pan. Bake for 50-55 minutes until a knife comes out clean.
When the cake is done, transfer it to a cooling rack. Let cool for 10 minutes. Place a plate over the top of the cake and flip the cake over and carefully remove the cake from the pan. Let cool completely.
In a microwave safe bowl, place 1 cup chocolate chips and heavy cream. Heat for 30 seconds. Stir until smooth. Top the cake with chocolate glaze.
Then drizzle the caramel sauce over the chocolate glaze. Sprinkle the kosher salt over the top.
The fancier the bundt pan the more care you will need in greasing it. Make sure the baking spray gets into all the little crevices. If you have a problem with cakes sticking try using this cake goop from Sugar Geek Hero.Make sure that whatever liquid you use is cooled. Hot liquids can scramble the eggs!Instead of plain yogurt you can use sour cream or plain Greek yogurt. Instead of the brewed coffee you can use water.