Preheat the oven to 340F (170C). Butter and flour (or use a cake release spray that contains flour) a 10-12 cup (2-2.5 liter) Bundt cake pan and set aside.

Into a bowl, sift the flour, cocoa powder, baking powder, and salt. Whisk to combine.

In the bowl of a stand mixer fitted with a paddle attachment (or you can use a bowl and a hand mixer), add the butter, sugar, and vanilla extract. Beat at medium-high speed until the butter is pale and fluffy. Scrape the sides and the bottom of the mixing bowl now and then.

Then, add the melted chocolate and beat for 10-15 secs to combine.

Add one egg at a time and beat until combined. Don’t add the next egg until the previous one has been incorporated. Scrape the sides and the bottom of the mixing bowl now and then.

Pour the milk into a microwave-safe bowl and heat until lukewarm. Add the instant coffee and stir to dissolve.

Add the dry ingredients to the butter and egg mixture while alternating with the milk; mix on low, starting and ending with the dry ingredients. Should look like this – dry/half of the milk/dry/the rest of the milk/dry. Scrape the sides and the bottom of the mixing bowl now and then.

Pour the batter into the prepared Bundt cake pan and bake on the middle rack for 40-45 minutes, or until a toothpick inserted in the middle comes out dry. After 30 minutes of baking, rotate the pan and loosely cover it with a piece of foil to prevent over-browning.

Remove from the oven and let it rest for 2-3 minutes in the pan. Meanwhile, check that the edges are not attached to the pan using an offset spatula.

Flip the cake pan upside down onto a cooling rack and let it sit like that for 5-10 minutes. Then, lift the pan and let the cake cool down completely before applying the glaze.

For the glaze

Place the chocolate into a microwave-safe bowl. Heat for 15 seconds at a time, mixing in between until the chocolate has completely melted.

Add the heavy cream and mix well with a silicone spatula, scraping the walls and the bottom until a homogenous consistency is reached. If it becomes too thick, heat it in the microwave for 5-10 additional seconds until it’s pourable but not too thin.

Pour the ganache on top of the cooled-down Bundt cake. Slice and serve.