Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch sheet pan thoroughly with butter or cooking spray, ensuring complete coverage to prevent sticking.
2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until they are well combined and free of lumps.
3. In a separate medium bowl, beat the eggs until well blended. Add whole milk, vegetable oil, and vanilla extract. Whisk these wet ingredients until they are fully incorporated and smooth.
4. Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix. Slowly add the boiling water and brewed coffee, stirring until the batter is smooth and has a consistent texture.
5. Transfer the batter to the prepared sheet pan, using a spatula to spread it evenly to the edges. Tap the pan gently on the counter to release any air bubbles.
6. Bake in the preheated oven for 25-30 minutes. To test doneness, insert a toothpick into the center of the cake - it should come out with a few moist crumbs but not wet batter.
7. Remove the cake from the oven and let it cool in the pan for 10-15 minutes. While still warm, use a fork or skewer to poke holes across the surface of the cake.
8. Slowly drizzle the salted caramel sauce over the warm cake, allowing it to seep into the holes and spread across the surface. This will create a rich, moist texture and enhance the caramel flavor.
9. Allow the cake to cool completely to room temperature, approximately 1 hour. Once cooled, top with additional salted caramel sauce and dollops of whipped cream before serving.
10. For best results, serve the cake slightly warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.