Chocolate caramel cake

I was browsing the internet for a recipe to recreate the "chocolate explosion bars" from Beef O'Brady's, but came up empty handed. However, I did end up finding this gooey, decadent dessert instead, and it was a great find. I made it for us earlier this week, and then again today for the nurses at the hospital. It's a huge hit, especially if you like the combination of chocolate, caramel and nuts. The recipe can also be found at http://www.bigoven.com/recipe/161345/chocolate-explosion-cake.

Chocolate caramel cake

2 cups all-purpose flour
1 3/4 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
5 squares unsweetened chocolate, melted
1 cup lukewarm strong coffee
3/4 cup sour cream
1/4 cup oil

Topping:
1 package (397 g) Kraft caramels
4 tablespoons milk
1/3 cup chopped roasted pecans

In large mixer bowl combine all ingredients (except topping). Beat until
blended. Pour into greased and floured 9-inch springform pan.

Bake at 350 F for 1 hour or until toothpick inserted in center comes out
clean. Cool 10 minutes; remove from pan.

Microwave caramels with milk until melted; stir until smooth. With small
wooden spoon handle, poke holes into cake.

Pour in filling and garnish with chopped roasted pecans.