Warm Chocolate and Caramel Cakes

From Country Living' In this variation of Basic Chocolate Cake, warm caramel sauce spooned into a ramekin's base results in a cake with an irresistibly gooey surprise. I haven't made this yet but wanted to save it.

• Ready In: 1 hr 20 mins
• Serves: 6
• Yields: 6 cakes

Ingredients

•  butter, softened
• 18  tablespoons  caramel sauce (good quality)
• 1 1⁄2 cups cake flour, sifted
• 1⁄3 cup  Dutch-processed cocoa powder
• 1  teaspoon baking soda
• 1  cup sugar
• 1⁄2 teaspoon salt
• 1  cup coffee, warm (strong brewed)
• 1⁄3 cup light olive oil
• 1 1⁄2 teaspoons vanilla extract
• 1  tablespoon  balsamic vinegar

Directions

1. Generously coat six 6-ounce ramekins with softened butter. Chill in the freezer for about 10 minutes, and brush with a second coat of butter. Pour 3 tablespoons caramel sauce into the bottom of each ramekin and transfer to the freezer for 1 hour.
2. Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
3. Fill each ramekin with 1/3 cup of batter. Bake at 400 degrees F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up the sides, about 20 minutes.