Heat oven to 350 degrees. Grease a 9-x13-inch baking pan with nonstick cooking spray. Combine egg, oil, and buttermilk in a small bowl. In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. Beat egg mixture into dry ingredients; continue beating until well-blended. Slowly stir in the hot coffee. Place mixture into prepared pan and bake at 350 degrees for 30–35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. For topping, mix sugar and milk in heavy saucepan until sugar is dissolved. Add butter and bring to a boil. Remove from heat. Place chocolate chips in a bowl; pour hot mixture on top. Stir until smooth. Spread warm chocolate topping over cooled cake. Drizzle caramel topping over chocolate topping; sprinkle with crushed pecans.
            **Note: Toast pecans on a baking sheet at 400 degrees for 8 minutes.