Perfect Chocolate Cake: Richly Chocolaty and Perfectly Moist

In a blender, combine the coffee, eggs, oil, sugar, and 50% cacao chocolate. Blend this mixture until smooth.

Add the flour to the mixture and gently fold it in.

Add the baking powder last and blend quickly, just enough to incorporate it into the batter.

Pour the batter into a baking pan previously greased with baking spray.

Bake in a preheated oven at 400°F (200°C) for approximately 40 minutes. Perform the toothpick test to check for doneness.

For the glaze, first dissolve the chocolate with a small portion of milk. Then, add the remaining milk, sugar, and butter.

Cook the glaze over medium heat, stirring constantly, until it comes to a boil. After boiling, count 2 minutes and remove from heat.

While the cake is still hot, poke holes across the surface using a fork and pour the hot glaze over it.

Prepare the frosting by heating the semi-sweet (or milk) chocolate with the heavy cream in the microwave, mixing well after heating until you achieve a smooth ganache.

Allow the cake to cool to room temperature. Finish by sprinkling the shredded chocolate over the top before serving.