Now for the dry ingredients, place a fine mesh sieve on top of the wet ingredients and sift in the flour, cocoa powder, baking soda, salt, and baking powder. Mix to just combine.
Add in the hot coffee and mix until evenly combined. Use a rubber spatula to scrape the bottom of the bowl to ensure everything is combined. The cake batter will be very thin.
Pour evenly into the prepared pan. Bake for 22-25 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cake on a wire rack to cool completely.
Spread on top of the cooled cake. Use the back of a spoon to create a swirly design. Store leftovers in an airtight container at room temperature for up to 4 days.