You start by transferring the thawed pound cake onto a serving plate.
Then, there are two layers: first, a caramel layer made by melting caramel bits with heavy cream, poured over the cake, and spread evenly.
The second layer is a chocolate ganache made by melting milk chocolate chips with heavy cream until it's smooth,
then poured over the caramel layer, allowing it to drip over the sides.
Once assembled, refrigerate the cake for at least an hour before serving.
Leftovers can be covered and refrigerated for up to four days.