• Preheat the oven to 180°C/350°F. Place a rack in the center of the oven.

For the cake:

• Coat a32 cm/ 12.5inches 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 evaporated 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.

Meanwhile, prepare the chocolate ganache:

• Transfer the chocolate to 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. Can be decorated with some walnut halves. Enjoy!