In a heavy-bottomed saucepan, gently heat the sugar over medium heat. Stir constantly to prevent burning. The sugar will clump initially but will eventually melt into a thick, amber-colored liquid.
Once fully melted, carefully add the butter. The mixture will bubble up, so stir continuously until the butter is completely melted and incorporated into the caramel.
Slowly drizzle in the heavy cream while stirring. Again, be cautious as the mixture will bubble. Continue stirring until you achieve a smooth, uniform caramel. Remove from heat and let it cool slightly.
Chocolate Preparation:
Break the chocolate into small pieces and melt it gently. You can use a double boiler method or melt it in the microwave in 20-second bursts, stirring in between until completely smooth.
Assemble the Cake:
Choose your desired cake mold or cup for shaping your cake. Pour the slightly cooled caramel into the bottom, filling it about a third of the way up.
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