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Preheat oven to 350 degrees. Grease and flour the pan or use parchment paper.
In a large bowl, combine self-rising flour and granulated sugar. Set aside.
In a saucepan, combine 1 cup butter, 1 cup coffee, and ⅓ cup cocoa. Bring to a boil, stirring constantly.
Pour into the prepared dry ingredients. Using a hand-held mixer, mix on medium speed until wet and dry ingredients are thoroughly combined.
Add eggs and the ½ cup of buttermilk. Mix on medium speed for another minute or so, until well combined.
Pour into baking pan, and bake for 25-30 minutes. When cake is done baking, a toothpick or fork inserted into the middle of the cake should come out clean.
Prepare the frosting. In a medium saucepan, combine ¼ cup butter, 4 tablespoons buttermilk, and 3 tablespoons unsweetened cocoa powder. Bring to a boil over medium heat, stirring constantly.
Remove from heat and use a wire whisk to gradually mix in powdered sugar, a ½ cup at a time.
Spread or pour the warm frosting over the cake. While the cake is still warm, sprinkle with chopped pecans, and chocolate chips. Drizzle with caramel sauce.