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1
Preheat oven to 350u00b0F.
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2
Grease a 9x13-inch baking pan.
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3
Melt butter and unsweetened chocolate together in a double boiler over hot water.
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4
In the meantime, heat buttermilk gently in a saucepan until just a little warmer than body temperature.
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5
In a large mixing bowl combine flour, 1 cup of the brown, sugar, baking powder, baking soda and salt.
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6
Mix well, using your hands if necessary to break up any lumps to achieve a uniform mixture.
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7
Stir in chocolate chips, if using.
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8
Pour the butter/chocolate mixture into buttermilk.
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9
add vanilla and then pour into the dry ingredients.
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10
Stir until well combined.
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11
Spread into prepared pan.
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12
Combine remaining 1 1/4 cups of brown sugar with unsweetened cocoa in a small bowl.
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13
Sprinkle this over the batter in the pan as evenly as possible.
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14
Next, pour boiling water gently and evenly over the sugar/cocoa mixture; do NOT stir.
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15
Place the pan immediately into the preheated oven.
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16
Bake for 30- 35 minutes, or until the center feels firm to the touch.
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17
Watch carefully, as it tends to over brown around the edges.
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18
Cool at least 15 minutes before serving.
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19
Best cooled for 2 hours.
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20
The finished result is a cake with a fudgy sauce hidden underneath.
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21
When serving, invert the cake so that the fudgy sauce becomes a topping.
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22
Serve with vanilla ice cream, creme fraiche or whipped cream.
