Prep all ingredients before starting. You will be using your Mini Cake Mold and Medium Round Mold to create this cake. *If you don’t have buttermilk, you can add 1 tsp vinegar or lemon juice to your milk of choice to create buttermilk. You will want to do this 5 minutes before you are ready to use the buttermilk.
Place 1 cup of water in your Mini Cake Mold and heat in microwave until boiling (2-3 minutes).
In your Stainless Mixing bowl, whisk together flour, ½ cup brown sugar, ¼ cup cocoa, ½ tsp. baking soda and ½ tsp. salt. Once combined and there are no large clumps of brown sugar, add buttermilk & oil and using your Heat Resistant Spatula, stir only until combined. Pour batter into your Medium Round Mold and set aside.
Remove your hot water from the microwave and add the remaining ½ cup brown sugar, ¼ cup cocoa, vanilla and ½ tsp salt. Using your Mini Whisk, gently whisk these ingredients into the water until the sugar and cocoa have melted. Pour (BUT DO NOT STIR) this hot chocolate mixture over the cake batter in your Medium Round Mold. Place Medium Round Mold in the microwave (depending on the location of your microwave, you may want to use a baking sheet or plate to help move the mold to the microwave BUT ONLY the mold goes in the microwave).
Cook on high for 8 minutes. After 8 minutes the cake will appear cooked part way but there will be some pudding like spots that are not cooked all the way, that is normal. Allow to cool for 15-30 minutes before unmolding and serving. Serve warm with vanilla ice cream.