Instructions & Methods
Method 1: Preparing the Batter
1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking dish thoroughly.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. Ensure there are no lumps.
3. Combine Wet Ingredients: In a separate bowl or a large liquid measuring cup, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until smooth.
4. Create the Batter: Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold and stir just until combined. Do not overmix; a few lumps are fine. The batter will be thick. Spread this batter evenly into the prepared baking dish.
Method 2: Creating the Gooey Topping
1. Make the Caramel Sauce: In a medium saucepan over medium heat, combine the brown sugar, heavy cream, hot coffee, and butter.
2. Dissolve and Simmer: Heat the mixture, stirring constantly, until the butter has melted and the sugar has completely dissolved. Let it come to a gentle simmer for 1 minute. It should be smooth and liquid.
3. Finish the Topping: Remove the saucepan from the heat. Stir in the flaky sea salt and vanilla extract.
Method 3: The Magical Formation in the Oven
1. The Pour: Slowly and evenly pour the hot caramel topping over the entire surface of the cake batter. Do not stir!
2. The Bake: Carefully place the baking dish in the preheated oven. Bake for 30-35 minutes. The cake is done when the top looks set, the edges are pulling away from the pan, and a gooey sauce is bubbling up around the sides. A toothpick inserted into the cakey part (not the saucy center) should come out with a few moist crumbs.
3. The Rest: Remove the cake from the oven and let it rest on a wire rack for at least 15-20 minutes. This allows the sauce to thicken slightly and makes serving easier.
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