1. Melt 1/3 cup of cocoa with 1 cup of coffee and 1 cup of butter in a pot. While stirring continuously, bring to a boil. Mix the dry ingredients with the liquid. Combine the dry and wet components by mixing them together on medium speed using a handheld mixer. Mix in the eggs along with the half cup of buttermilk. Continue mixing for about another minute at medium speed, or until everything is mixed.
Third, bake for 25 to 30 minutes after pouring into the baking pan. After baking, check to see whether a toothpick or fork put in the center comes out clean.
4. Make the icing. Throw in three teaspoons of unsweetened cocoa powder, four tablespoons of buttermilk, and a quarter cup of butter in a medium pot. Stir continuously while you bring to a boil in a medium saucepan.
5. Take it off the heat and slowly stir in the powdered sugar, half a cup at a time, using a wire whisk.
6. After the frosting has warmed, spread it evenly over the cake. Add the chopped pecans and chocolate chips while the cake is still warm. Pour caramel sauce over the top.