Preheat the oven to 180°C/350°F.

Coat a round cake tin with the butter and dust with some flour.

Sift the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Add the sugar and combine all.

To another bowl, add the oil, eggs, vanilla extract, brewed coffee and milk. Beat with an electric mixer for 1 minute.

Pour the wet ingredients over the dry ingredients. Now mix gently with a wooden spoon just to homogenize the mixture.

Pour the batter into the cake tin evenly.

Bake for 40-45 minutes, or until you insert a skewer in the center of the cake and it comes out clean.

Remove from the oven and set aside to cool down.

Prepare the chocolate ganache:

Pour the chocolate in a heat-proof bowl.

In a small heavy saucepan, heat the cream and bring just to a boil.

Directly pour over the chopped chocolate.Stir in the sugar and butter. Set aside.

Allow the ganache to slightly cool down. Invert the cake onto a large dish. Drizzle the chocolate ganache on top.