In a large bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Add granulated sugar and instant coffee. Stir to combine. Set aside.

In a medium bowl, whisk together vegetable oil, milk, eggs, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients. Whisk the mixture until well incorporated. Add hot water and whisk until well combined. (*see Notes)

Pour the batter into the pan. Tap the pan on the counter to release the air bubbles.

Steam for 50 minutes or until a toothpick inserted into the center of each one comes out clean.

Let the cake cools in the pan for 10-15 minutes. Take the cake out of the pan by placing the wire rack on top and flipping it over. Remove the parchment paper. Place another wire rack on top and flip it back. The top of the cake is now facing up. Let it cool completely.

Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).

In a heatproof bowl, combine the chocolate, butter, and hot cream. Stir the mixture until completely combined and the chocolate has melted. If it is not melting, place the bowl over but not touching simmering water in a saucepan (bain-marie).

Let the ganache cool completely at room temperature. Refrigerate the ganache until it becomes spreadable. Stir it a few times as it sets in the refrigerator so it remains even and smooth. (*see Notes)

Cut the cake horizontally into even 3 layers.

Place the bottom cake layer on your cake stand or serving plate. Spread the ganache and level the top with a spatula to make it even.

Place the middle cake layer and spread the ganache. Then place the top cake layer and cover the top and sides of the cake with more ganache.

Make swirls with the back of a spoon or the tip of a cake spatula to decorate.