Preheat oven to 180°c for 20 minutes as you prepare the cake batter.

Sift in self raising flour, cocoa powder into a large bowl, add sugar and mix them together.

Put buttermilk, vegetable oil, eggs and vanilla essence into another bowl and whisk them together. Add coffee or warm water and stir.

Add the wet ingredients to the dry ingredients.

Whisk them together until combined.

Pour butter into a greased rectangular tin and bake at 180°C for 35 minutes or until toothpick inserted in the middle comes out clean.

As it cools prepare the glaze. Add 50ml milk to chocolate and microwave for 40 seconds, allow it to sit for 2 minutes then whisk them together.

In a bowl add melted butter followed by the icing sugar and mix together to combine. Add the chocolate mixture and caramel essence then stir until you achieve desired consistency. Add milk if it's too thick or add icing sugar if it too runny.

Poke holes on the cake and pour the glaze on top of the cake, cover with cling foil and refrigerate for about 1 hour.

Pour sprinkles or desiccated coconut or frost with buttercream on top.

Serve and enjoy! Can be topped with ice cream.