1. Preheat oven to 350°F. Grease two 9-inch round cake pans and line with parchment paper; set aside. Cut 1 inch from each wafer and chop coarsely; set aside.
2. Whisk together flour, cocoa, baking powder, baking soda and salt; set aside. Using electric mixer, beat butter with sugar until light and fluffy. Beat in eggs, one at a time, incorporating each one fully before adding the next one; beat in vanilla.
3. With mixer on low speed, add flour mixture in 3 parts alternating with milk in 2 parts, starting and ending with flour mixture, and scraping bowl as needed between additions. Fold in chopped Bauducco Chocolate Wafers.
4. Scrape into prepared pans; smooth tops. Bake for 30 to 35 minutes or until tester comes out clean when inserted into center of each cake. Let cool completely on racks.
5. Meanwhile, place chopped chocolate in heatproof bowl. Heat half of the cream in small saucepan set over medium-high heat until steaming and just starting to simmer. Pour over chocolate; let stand for 1 minute. Whisk until smooth and melted. Let cool to room temperature.
6. Using electric mixer, whip remaining cream until stiff peaks form. Fold into chocolate sauce.
7. Place one cake on serving platter. Spread chocolate frosting over cake; top with remaining cake. Spread frosting over top and side of cake. Arrange waters all around side of cake, pressing lightly into frosting. Refrigerate for 1 to 2 hours or until frosting is set.
8. To serve, drizzle caramel sauce over cake. Garnish with chocolate shavings.
• Substitute dulce de leche for caramel sauce if desired.
• Alternatively, use store-bought chocolate or vanilla frosting to ice the cake.