Instructions

• Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
• In a large mixing bowl, combine the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined.
• In another bowl, whisk together the brewed coffee, buttermilk, vegetable oil, eggs, and vanilla extract until well blended.
• Gradually add the wet mixture to the dry mixture, stirring gently until just combined. Be careful not to over-mix; a few lumps are okay.
• Pour the batter into the prepared baking pan, spreading it evenly.
• Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• While the cake is baking, prepare the caramel sauce. In a saucepan over medium heat, melt 1 cup of sugar. Stir constantly until it melts into a golden-brown liquid.
• Carefully add in the heavy cream and butter; it will bubble up. Stir until smooth.
• Remove from heat and stir in the vanilla extract and a pinch of salt. Let the caramel cool slightly.
• Once the cake is baked, remove it from the oven and let sit for a few minutes before poking holes all over the surface with a skewer.
• Pour the warm caramel sauce over the cake, allowing it to seep into the holes for that gooey texture.
• Allow the cake to cool completely in the pan. This helps the caramel sauce set.