Step 1: Prepare the Chocolate Cake

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add eggs, buttermilk, oil, and vanilla extract. Mix until smooth.
4. Slowly pour in hot water (or coffee) and mix until well combined. The batter will be thin—this is normal!
5. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted comes out clean.

Step 2: Poke & Fill the Cake

1. Once baked, let the cake cool for 10 minutes.
2. Using the handle of a wooden spoon, poke holes all over the cake.
3. Pour the sweetened condensed milk and warm caramel sauce over the cake, making sure it soaks into the holes.
4. Let the cake cool completely.

Step 3: Make the Coconut-Pecan Frosting

1. In a saucepan over medium heat, whisk together evaporated milk, butter, brown sugar, and egg yolks.
2. Cook, stirring constantly, until the mixture thickens (about 8-10 minutes).
3. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
4. Let the frosting cool slightly, then spread it evenly over the cake.

Step 4: Make the Chocolate Drizzle

1. Heat heavy cream in a microwave-safe bowl until warm (about 30 seconds).
2. Add chocolate chips and stir until smooth.
3. Drizzle the chocolate over the cake using a spoon or piping bag.

Step 5: Chill & Serve

1. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
2. Slice and enjoy this rich, chocolatey masterpiece!