- 2 cups (400g) granulated sugar
- 2 cups (256g) self-rising flour
- 1 cup (2 sticks or 226g) unsalted butter, room temperature
- 1 cup (237g) coffee (can use hot water instead)
- 1/3 cup (39g) unsweetened cocoa powder
- 1/2 cup (120g) buttermilk* (see notes)
- 2 eggs, room temperature
- 1/4 cup (57g) butter
- 1/4 cup (60g) buttermilk
- 3 tablespoons (22g) unsweetened cocoa
- 2 1/2 cups (312g) confectioners sugar
- 1/2 cup chopped pecans
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup caramel sauce, for drizzling over top
- Preheat oven to 350°F. Line 10in x 15in (or 9×13, 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.
- Pour the warm butter mixture into the flour mixture. Using a hand-held mixer (or by hand) mix until ingredients are fully combined, about 30 seconds.
- 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.
- Remove from heat and use a wire whisk to gradually mix in powdered sugar, a 1/2 cup at a time.
- Spread or pour the warm frosting over the cake.
- While the cake is still warm, sprinkle with chopped pecans and then the mini chocolate chips. Drizzle with caramel sauce.
This article and recipe adapted from this site