Preheat oven to 350°F.

Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.

In a separate bowl, combine eggs, coffee, buttermilk, oil and vanilla. Add wet mixture to dry mixture and beat on medium for about 2 minutes. Pour into a greased & floured 9×13-inch pan.

Bake 30 to 40 minutes, or until toothpick inserted into center of the cake comes out clean. Do not over bake.

Kahlua Pudding:

Combine sugar, cocoa powder, cornstarch and salt, mix well. Whisk in cold milk and ¼ cup Kahlua.

Cook over medium high on the stovetop stirring continuously until mixture comes to a boil.

Allow to boil for 1 minute while stirring, remove from heat and stir in remaining Kahlua & butter.

Using the end of a wooden spoon, poke holes over the cake. Pour warm pudding over the cake guaranteeing it seeps into the holes.

Refrigerate for 30 minutes before frosting (below). Refrigerate overnight before serving.

Frosting:

Place milk, butter, & sugar in a small saucepan. Bring to a boil over medium-high heat and permit to boil 45 seconds.

Remove from heat & stir in chocolate chips. Whisk until smooth and glossy and instantly pour over the cake. Refrigerate overnight.