For the Chocolate Cake: Set your oven to preheat at 350°F. Prepare a 10x15-inch baking pan with parchment paper (for a thicker result, use 9x13). Optionally, use non-stick spray on the sides.
In a sizable bowl, combine self-rising flour and sugar. Set aside for later.
Utilize a saucepan to mix butter, coffee (or hot water), and cocoa. Ensure it reaches a mild boil while stirring consistently.
Pour this warm butter concoction into the flour mixture, stirring for about 30 seconds until well combined.
Now, introduce the buttermilk and eggs, and keep stirring until you achieve a smooth mixture.
Empty the mixture into your baking pan and let it bake for 20-25 minutes. The perfect texture will spring back upon touch.
For the Chocolate Frosting: In another saucepan, mix butter, buttermilk, and cocoa. Stir it on medium heat until you achieve a soft boil.
Take it off the heat and introduce the powdered sugar, stirring gradually until smooth.
Assembly: Pour the frosting onto the baked cake. While it remains warm, shower it with pecans and chocolate chips, then gracefully drizzle the caramel sauce.
