1. Preheat the oven to 350°F and grease a 9-inch round cake pan or springform pan.

2. In a large bowl, mix the chocolate cake mix, eggs, vegetable oil, and 1 cup milk until smooth.

3. Pour the batter into the prepared pan and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

4. Let the cake cool completely in the pan.

5. In a medium bowl, beat the cream cheese and powdered sugar until smooth.

6. Fold in the whipped topping until the mixture is light and fluffy.

7. Spread the cream mixture evenly over the cooled cake and chill for 20 minutes.

8. In another bowl, whisk the instant chocolate pudding mix with 2 cups cold milk until thickened.

9. Spoon the pudding over the cream layer and smooth the top.

10. Heat the heavy cream until hot but not boiling, then pour it over the chocolate chips. Let it sit for 1 minute, then stir until smooth.

11. Spread the ganache over the pudding layer and drizzle the chocolate caramel sauce on top.

12. Toss the chocolate rice cereal with the melted butter until lightly coated.

13. Scatter the cereal mixture over the top of the cake.

14. Refrigerate the cake for at least 2 hours before slicing and serving.