Introduction
This cake is an experience. It begins with a dense, intensely chocolatey base, reminiscent of a warm brownie. The magic happens when you pour a hot mixture of caramel and coffee over the raw batter. In the oven, a culinary transformation occurs: the cake bakes up around the edges while the topping sinks to form a luxurious, gooey, salted caramel fudge sauce. Served warm, each spoonful is a perfect harmony of soft cake and liquid gold. It’s the reason your family can’t stop asking for it.
Ingredients
For the Cake Batter:
· 1 ½ cups (185g) All-Purpose Flour
· 1 cup (200g) Granulated Sugar
· ½ cup (50g) Unsweetened Cocoa Powder (high-quality is best)
· 1 tsp Baking Soda
· ½ tsp Salt
· 1 cup (240ml) Buttermilk* (see note)
· ⅓ cup (80ml) Vegetable Oil or Melted Butter
· 1 large Egg, at room temperature
· 2 tsp Vanilla Extract
*Buttermilk Note: No buttermilk? Make a quick substitute: Add 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup. Fill the rest with whole milk. Let it sit for 5 minutes until slightly curdled.
For the Gooey Caramel Topping:
· 1 cup (200g) Packed Brown Sugar (light or dark)
· ½ cup (120ml) Heavy Cream (or full-fat coconut milk for a dairy-free version)
· ¼ cup (60ml) Hot Strong Brewed Coffee or Water
· 4 tbsp (57g) Unsalted Butter
· 1 tsp Flaky Sea Salt (like Maldon), plus more for garnish
· 1 tsp Vanilla Extract
For Serving (Optional):
· Vanilla Ice Cream or Whipped Cream
· Fresh Raspberries or Sliced Strawberries
Instructions & Methods
see continuation on next page
ADVERTISEMENT
