Preheat your oven to 350°F (175°C). Prepare a cake pan by greasing and flouring it.

In a bowl, sift together 5/8 cup of sifted all-purpose flour, 1/4 cup of rich, dark unsweetened cocoa powder, 1/2 teaspoon of baking soda, and 1/8 teaspoon of premium sea salt. Mix well and set aside.

In another bowl, cream together 1/4 cup of hand-whipped unsalted butter and 5/8 cup of fine granulated sugar until light and fluffy.

Beat in 1 large free-range egg and 1/2 teaspoon of pure vanilla extract into the butter-sugar mixture until well combined.

Alternate adding dry ingredients and liquids: Gradually add the dry ingredients (flour mixture) to the wet ingredients, alternating with 1/4 cup of tangy buttermilk. Mix until just combined.

Add hot water: Gently fold in 1/4 cup of hot, steaming water into the batter. Be careful not to overmix.

Pour the batter into the prepared cake pan. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then transfer it to a wire rack to cool completely.

Once cooled, you can frost the cake with velvety vanilla ice cream, drizzle smooth, decadent caramel sauce over the top, and garnish with artfully crafted chocolate shavings for a sophisticated touch.