First, heat your oven to 350°F (175°C). Prepare your loaf pan by either greasing and dusting it with flour or lining it with parchment paper so the cake won’t stick.

Next, in a big bowl, sift together all the dry ingredients: cocoa powder, flour, baking powder, baking soda, and salt. In another bowl, whisk the brown sugar, granulated sugar, eggs, melted butter, vegetable oil, vanilla extract, and milk (at room temperature) until everything is smooth and combined.

Carefully pour the hot coffee into the wet mixture. Don’t worry if the batter becomes a bit runny that’s totally normal. Stir it in well.

Now, slowly add the dry ingredients into the wet mixture, folding gently with a spatula. Be careful not to overmix you just want everything combined to keep the cake nice and tender.

Pour the batter into your prepared pan and smooth out the top. Put it in the oven and bake for about 50 to 55 minutes. To check if it’s done, stick a toothpick into the center — it should come out clean.

When it’s finished baking, take the cake out and let it cool in the pan for 15 minutes. Then, carefully move it to a wire rack so it can cool completely.

For the glaze, melt butter and cocoa powder together over low heat in a saucepan until smooth. Take it off the heat and whisk in powdered sugar and milk until you get a smooth glaze that’s easy to pour. Drizzle the glaze evenly over the cooled cake and let it set before slicing and serving.