Ingredients
Scale
- 2 cups self-rising flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup unsalted butter, divided
- 1 cup strong black coffee, brewed
- 0.33 cup unsweetened cocoa powder
- 2 eggs
- 0.5 cup buttermilk
- 1 cup semi-sweet chocolate chips
- 0.5 cup chopped pecans
- 0.5 cup caramel sauce
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13 inch pan.
- Cream 1 cup butter with granulated and brown sugar until light and fluffy.
- Beat in eggs one at a time.
- Stir in brewed coffee and buttermilk.
- Sift self-rising flour and cocoa; gradually add to wet ingredients and mix until just combined.
- Fold in chocolate chips gently.
- Pour batter into pan and smooth.
- Bake 30–35 min until toothpick comes out clean.
- Cool 10 min in pan, transfer to wire rack.
- Melt remaining butter and drizzle over cooled cake.
- Use slow release if cooking in pressure cooker for best results.
Notes
- Store at room temp in airtight container for a few days, refrigerate up to a week, freeze slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Pressure Cooker / Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg