Preheat your oven to 350°F (175°C).
Grease your 9x13 inch baking pan with non-stick spray or butter.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat the eggs, then add the cooled coffee, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Pour the batter into your prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick comes out clean.
Remove the cake from the oven and let it cool for about 10 minutes. Poke holes all over the top of the cake.
Drizzle caramel sauce over the warm cake, allowing it to seep into the holes.
Let the cake cool completely at room temperature before adding toppings.
Once cooled, top the cake with chopped pecans and whipped cream, if desired. Drizzle with additional caramel sauce.
