Preheat the oven to 350 F or 180 C and line a 9x5 inch loaf tin with a liner/grease with butter and dust with flour/line with parchment paper.

In a bowl, cream together the oil/butter and sugar until just combined.

Add the eggs and continue to mix. Do not be tempted to beat too much air into the batter, as you want this cake to be dense and devilish, not light and fluffy.

Slowly blend in the melted chocolate. Make sure that it has cooled slightly so that it does not destroy the delicate nature of the butter mixture.

Add the cocoa, baking soda and salt and continue to blend.

Alternate between the hot coffee and flour in three batches until your result is a thin batter that resembles the consistency of melted ice cream.

Pour the batter into your prepared loaf pan and bake for 45-60 minutes or until a toothpick inserted comes out with damp crumbs (it will not come out completely clean due to the dense nature of this cake- EDIT- some readers have stated that it takes a longer time to bake the loaf in their case. This is quite possible as actual oven temperatures vary even if you set them to a certain value or if you're using a smaller loaf pan- keep checking the cake every 5 minutes after it its the 45 minute mark to make sure the cake is no longer jiggly in the centre).