1-First, preheat the oven to 350 degrees F and grease a 9×13 inch baking pan to get started on this moist chocolate delight.

2-Melt the 12 tablespoons of unsalted butter in 1 cup of hot coffee, blending those flavors together for a rich base.

3-In a large bowl, combine 4 large eggs, 1 ⅓ cups whole milk, 3 teaspoons pure vanilla extract, and 2 cups granulated sugar to form the wet mixture.

4-In another bowl, mix 1 ½ cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon cinnamon, ½ teaspoon cayenne pepper, 3 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt for the dry ingredients.

5-Gradually add the dry mixture to the wet mixture, then stir in the coffee-butter mixture until everything combines smoothly, and fold in 8 ounces of chopped semi-sweet chocolate for extra richness.

6-Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted comes out with moist crumbs, creating that signature texture.

7-Once the cake cools completely, prepare the milk mixture by combining 1 cup sweetened condensed milk, 1 cup evaporated milk, and 1 cup chocolate milk.

8-Poke holes all over the cooled cake and pour the milk mixture evenly over it, letting it soak in fully.

9-Refrigerate the cake for at least one hour to set, then whip 2 cups heavy whipping cream with ½ cup cocoa powder, ½ teaspoon cinnamon, and ⅛ teaspoon cayenne pepper until stiff peaks form for the topping.

10-Spread the whipped topping over the chilled cake, and if you like, dust with powdered sugar, cinnamon, and a bit more cayenne before serving it cold for the best experience.