Chocolate cake with chocolate frosting, caramel, pecans, and chocolate chips? Yes, please!
Preheat oven to 350°F. Line 10in x 15in (or 9x13, but cake will be thicker and fudgier) with parchment paper and spray sides with non-stick spray if needed.
In a large bowl, combine self-rising flour and granulated sugar and then set aside.
In a saucepan combine 1 cup butter, 1 cup coffee (or hot water), and 1/3 cup cocoa. Bring to a slow rolling boil, stirring constantly.
Add the buttermilk and eggs. Mix on medium speed for another 30 seconds, or until fully combined.
Pour into prepared baking pan and bake for 20-25 minutes. When cake is done baking it should spring back if you touch it. An inserted toothpick should be removed mostly clean, a few crumbs are perfect. (Start checking at 17 minutes.)
In a medium saucepan, combine 1/4 cup butter, 4 tablespoons buttermilk, and 3 tablespoons unsweetened cocoa powder. Bring to a slow rolling boil over medium heat, stirring constantly.
While the cake is still warm, sprinkle with chopped pecans and then the mini chocolate chips. Drizzle with caramel sauce.
If you don't have buttermilk try my 4 easy options for Homemade Buttermilk! (Clickable link)