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1. Preheat the oven to 325°F. Grease and flour a 9 1/2-inch springform pan.
2. Place the chocolate in the bowl fitted with the ultrablade knife. Mix at speed 12 for 1 minute. Scrape down the sides of the bowl. Replace the ultrablade knife with the kneading/crushing blade and add butter, milk, cocoa and coffee. Launch the dessert program at 190°F for 5 minutes. Place the mixture in a separate bowl to cool and wash the Prep&Cook bowl.
3. Add eggs, sugar and vanilla to the bowl fitted with the kneading/crushing blade and mix at speed 10 for 1 minute 30 seconds. Return the chocolate mixture to the bowl and mix at speed 8 for 10-15 seconds.
4. Add flour, baking powder and salt. Mix at speed 8 for 10 seconds or until combined. Pour mixture into the prepared pan and bake for 55 minutes. Place on a wire rack to cool. When cool, spread with melted chocolate.