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1
Preheat oven to 350 degrees F. Thickly butter a 10-inch round cake pan.
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2
Pour the melted butter into the cake pan and swirl to coat the bottom then sprinkle in the brown sugar.
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3
Drizzle in the honey and sprinkle the almonds evenly over the bottom.
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4
To make the cake batter, sift the flour, cocoa powder, baking soda, and salt together three times (this is to make the cake extra-light).
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5
Cream the butter in a mixer fitted with a whisk attachment until smooth and fluffy.
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6
Add the sugar and mix.
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7
Add the eggs, one at a time, mixing after each addition.
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8
Add the vanilla.
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9
Beat until fluffy and light.
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10
With the mixer running at low speed, add a third of the dry ingredients and mix.
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11
Add half of the buttermilk and mix.
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12
Add another third of the dry ingredients and mix.
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13
Add the remaining buttermilk and mix.
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14
Add the remaining dry ingredients and mix until smooth.
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15
Pour the batter into the pan.
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16
Bake until set in the center and springy, about 25 to 35 minutes.
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17
Run a knife around the edge of the pan and immediately invert it onto a serving platter.
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18
Let sit inverted for 5 minutes so the caramel can soak into the cake a bit.
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19
Then remove the pan.
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20
If the topping is sticking to the pan, warm the pan surface on a burner to loosen the caramel.
