Remove the pan from the heat and add the cream. It will bubble a little bit.

Cook for about 1 minute stirring constantly with a wooden spoon until smooth.

Remove from heat and add vanilla extract, butter and salt. Stir well until smooth. Pour into a bowl and set aside to cool until the cake is ready.

Preheat the oven to 300F (150C). Place pecans on a parchment paper lined baking sheet and toast for 15 minutes.

Cool slightly and chop the pecans in smaller pieces.

In a medium bowl combine the flour, cocoa powder, baking powder and salt.

In another bowl mix the oil and sugar until well combined. Add eggs, one at a time, vanilla extract and mix to combine.

Add sour cream and mix to combine. With the mixer on low, gradually add flour mixture. Make sure to not overmix the batter. Add the melted chocolate and chopped pecans and stir to incorporate.

Divide batter evenly into the prepared pans.

Bake for 10-13 minutes or until a toothpick inserted into the center comes out with a few crumbs.

Let them cool on the pan for about 5 minutes, then remove to a cooling rack to cool completely.

In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.

Use an offset spatula, take a small portion of caramel sauce and spread on sides. Smooth the cake.

Refrigerate for at least 1-2 hours.

Remove from heat and let cool a bit until slightly thickens.

Pour over a silicone mat and place the silicone mat over a bowl or glass.

Use paper clips to get a desired shape.

Let it set for 30 minutes and then remove the silicone mat.

Place the sail on top of the cake and serve with remaining caramel sauce.