Chocochocolate Cake

Ladies and Gentlemen, this is the ultimate chocolate cake:
The kind of cake that you will bake for special occasions and the one that never has any leftovers. The cake itself is not very sweet but has a velvety consistency. It has a looot of chocolate and its chocolate glaze (perfect for ice cream or fruits also) gives it the right amount of sweetness and makes it moist and shiny.

ingredients

 for the cake base
200g flour
200g brown sugar
100g cocoa powder
5g baking powder
5g baking soda
5g salt
a pinch of nutmeg
2 eggs 
150ml sunflower oil
250ml strong coffee

for the glaze
200ml cream
50g butter
2g salt
30g cocoa
150g milk chocolate

steps

Mix 200ml of the still hot, freshly brewed coffee with the cocoa. Put aside the rest of the 50ml of coffee.
Mix eggs and oil with an electric hand mixer until you get a mayonnaise like emulsion. Mix flour, sugar, baking powder, sodium, salt and nutmeg in a mixing bowl. Add the coffee-cocoa mixture and the egg-oil mixture and stir delicately with a spoon.
Bake in a lightly buttered baking pan at 180°C for 40 to 50 minutes.
Chop the milk chocolate for the icing. Bring cream and cocoa powder to boil and take off the stove. Add chopped chocolate and stir until everything is dissolved. Add butter and salt and stir again. The icing gets a bit harder when cold but can be re-heated if necessary, e.g. if it was kept in the fridge. Turn the cake out of the pan, and sprinkle with the remaining coffee. Spread the chocolate icing on the cake with the back of a big spoon