Preheat the oven to 400 degrees F. Place 4 ramekins ( 6 oz.each) on a baking sheet ( no need to grease them).
Mix the topping ingredients in a separate bowl and set them aside.
Prepare the cake: Place the chocolate chips and oil in a large bowl and microwave them for 45 seconds until the chocolate is melted.
Add the buttermilk, egg and coco powder to the chocolate mixture and whisk them well.
In a small bowl mix the flour and baking powder, then fold them gently into the chocolate mixture.
Divide the cake batter among the 4 ramekins, and divide the coco-sugar mixture sprinkling on top of the cake batter (about 2 over filled tablespoons per ramekin).
Now carefully pour the boiling water ( ¼ cup on each ramekin) onto of the coco-sugar mixture. Do not mix the layers at all.
Place the baking sheet in the oven and bake for about 12 minutes until the cake rises to the top and looks set and cooked. It will puff a little and may deflate as it cools down -don’t worry if that happens!
Serve warm or chill and enjoy with homemade caramel sauce and ice cream (or whipped cream!)