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For the Cake: Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
In a medium saucepan, combine the butter, coffee, and cocoa powder. Bring to a boil over medium heat, stirring frequently.
In a large bowl, mix the sugar, self-rising flour, eggs, milk, and vanilla. Add the boiling mixture to the flour mixture and stir until well combined.
Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
For the Topping: While the cake is baking, prepare the topping. In a saucepan, melt the butter and brown sugar together over medium heat. Bring to a simmer, stirring constantly.
Once the mixture begins to bubble, add the milk and cook for an additional 2 minutes. Stir in the chopped pecans and remove from heat.
As soon as the cake is out of the oven, pour the topping over the hot cake. Sprinkle the chocolate chips evenly on top.
Allow the cake to cool slightly, and the chocolate will melt and create a decadent topping. Serve warm or at room temperature.
Serving and Storage Tips:
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