Preheat the oven to 180°C/350°F. Place a rack in the center of the oven. For the cake: Coat a 32 cm/ 12.5 inches 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: Pour the chocolate in 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!
