Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan. Whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt together in a large bowl.

Add the oil, eggs, and buttermilk to the dry ingredients, mixing on low speed. Stream in the hot coffee, stirring constantly until the batter is smooth.

Pour the batter into the prepared pan and bake for 30-35 minutes until a toothpick comes out clean.

Cool the cake for 10 minutes. Use the round handle of a wooden spoon to press cylindrical holes all over the warm cake, spaced one inch apart.

Pour the sweetened condensed milk over the surface, pushing it down into the holes. Let it absorb for 5 minutes.

Warm the caramel sauce slightly, then drizzle it over the cake so it seeps into the remaining space inside the holes.

Scatter the toasted shredded coconut and chopped roasted pecans evenly over the top, pressing lightly to adhere.

Heat the heavy cream until simmering, pour it over the chocolate chips, wait 3 minutes, then whisk until glossy. Drizzle in an overlapping zig-zag pattern over the cake.