For the cake batter:
1 cup (1 used 60g) unsweetened cocoa powder
¾ cup brewed coffee
360g all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1. Preheat oven to 160C. Grease a 10 cups bundt pan generously and dust with cocoa powder.
2. In a large bowl, place coffee, buttermilk, butter, and cocoa powder and microwave it a few minutes, stirring in between until butter is melted.minutes. Add sugar and whisk until dissolved, about 1 minute. Transfer mixture into a large mixing bowl and set aside to cool.
3. In a separate bowl, combine sifted flour, baking soda and salt. Beat eggs and vanilla extract in a small bowl, then add to the cooled chocolate mixture. Whisk to combine. Add flour mixture all in one go and whisk briskly until just combined (batter will be runny and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, about 55 minutes.
Cool cake completely in pan on a rack before unmoulding. Loosen cake from pan using the tip of a dinner knife, then invert rack over pan and turn cake out onto rack. Drizzle with glaze, if desired or can even ganache it.