Preheat the oven to 180C. Greased two trays with diameter 23 cm and 5 cm. Put the bottom baking paper, oiled it and sprinkle with flour. Sift the flour into a large bowl, cocoa, baking powder, baking soda, salt and pour sugar. Add milk, eggs and melted butter. Beat with a mixer at low speed until mixed well. Increase speed and whip 2 minutes. At this stage the mixture is very thick. Dissolve the coffee in a cup of hot water, add it to the mixture along with vanilla. The mixture will be quite rare. Divide the mixture into two forms. Bake the bases about 35 minutes, check them with a toothpick. Cool the bases, without removing them from the pans, about 10 minutes. Then invert them onto the grill and remove the paper. Let them cool completely. Caramel cream filling: Mix the sugar with 1/4 cup water in a deep pot and place on low heat until it boils and solutions. The heat at medium and close the lid. Leave for 4 minutes. Remove the cover and increase the stove to high. Cook, without stirring, until the syrup gets dark amber - about 6 minutes. Remove it from the heat. Add the cream. The mixture may bubbling and solidify, just keep stirring. Add the butter, stir with a wire, then add sour cream, lemon juice and a pinch of sea salt. Leave it at room temperature. Chocolate Ghana: Put the chocolate in a large bowl. In court with heavy bottom pour cream and put on the stove to begin to simmer. Pour the cream over the chocolate and allow about 1 minute to soften. Beat with wire until chocolate becomes smooth. Leave it at room temperature. Praline: Measure 1 and 1/2 tsp salt in advance and put it in a small bowl. Time is of the essence. Put the sugar in a pan with heavy-bottomed medium strong stove after 1-2 minutes it will start to melt. Stir with a spatula until all the sugar has melted and starts to change color. Turn off the heat, add salt and immediately pour the mixture into a buttered baking dish. Tilt pan to spill the mixture in a thin layer. While still hot, add a pinch of sea salt, for a better texture. It hardens very quickly. Once it out on a flat surface, tap praline with the handle of the knife to squeeze him to pieces. Must have larger pieces for decoration on top. About 1/3 of the smaller pieces of them waved at in small pieces. They are the cream between the bases. Assemble the cake: Cut both the base horizontally in half. Put a pad of cake and brush with 1/2 cup Ghana, at room temperature. It should be soft but not liquid, not to break the base. Posh fill with 3/4 cup Ghana, put 6 mm nozzle and spraying the edge of the base ring ganasha. Spread 1/3 of cream caramel in the center of the base and spread in the country to the edge of the ring from Ghana. Drizzle caramel with about 2 tbsp praline. Put second base and proceed the same way. Put and third base and again in the same way. Fourth base is brushed with the rest of Ghana, with cake and smear it on the side. Decorate the cake with praline large pieces and remnants of small sprinkle.