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Heat the oven to 350 degrees. Prepare a 9×13-inch baking pan by greasing and flouring it. In a big bowl, mix self-rising flour and sugar. Put aside.
In a pot, mix 1 cup of butter, 1 cup of coffee, and 1/3 cup of cocoa. Heat until boiling, stirring all the time. Pour the mixture into the dry ingredients that have been prepared. Use a hand mixer to blend the wet and dry ingredients together on medium speed until they are well mixed. Put eggs and half a cup of buttermilk. Mix at a medium speed for about one more minute, until everything is well mixed.
3. Put the mixture into the baking pan and bake for 25-30 minutes. When the cake is finished baking, you can check if it’s ready by inserting a toothpick or fork into the middle of the cake. If it comes out clean, the cake is done.
Make the frosting. In a small pot, mix 1/4 cup of butter, 4 tablespoons of buttermilk, and 3 tablespoons of unsweetened cocoa powder. Heat until boiling, stirring often.
Take the mixture off the heat and slowly stir in powdered sugar using a wire whisk, adding half a cup at a time.
Put the warm frosting on top of the cake. When the cake is hot, add chopped pecans and chocolate chips on top. Put caramel sauce on top.
Advice: If you don’t have buttermilk, it’s not a problem. Combine half a cup of milk with two teaspoons of vinegar or lemon juice. Wait a few minutes before mixing it with the rest of the ingredients.
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