Preheat the oven to 350F. Grease a 9 inch cake pan.

In a large mixing bowl, whisk flour, cocoa powder, sugar, baking soda, baking powder and salt together.

In another bowl, whisk oil, egg and vanilla with a handheld mixer on medium-high speed. When combined, add buttermilk and mix again. Pour mixture in the large bowl with the dry ingredients.

Add hot water. Whisk on low speed until a cake batter is formed. Pour batter in the cake pan. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let it cool down completely before removing it from the pan.

Remove from the baking pan and place on a serving plate.

Frosting. Place chocolate in a bowl and melt in the microwave on medium heat for about 2 minutes. Check it from time to time to make sure it’s not burning. Remove from the microwave and add milk. Mix to combine. With a spatula, spread the frosting on the cake.

Place popcorn in the middle of the cake on frosting. Place in the refrigerator while making the caramel sauce.

Caramel Sauce. When ready to decorate the cake, melt butter in a saucepan then add sugar. Mix with a wooden spoon until sugar dissolves. Now add milk and vanilla extract. Stir until combined well. Remove from heat. You will have to work fast with pouring the caramel on the cake. I removed the butter first then I poured the caramel all over the popcorn and the cake.

Place cake in the refrigerator until ready to serve.