Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment. Lightly flour the sides.

Toast the nuts: In a skillet over medium heat, melt butter and add chopped nuts with a pinch of salt. Stir for 3–4 minutes until fragrant. Set aside to cool.

Mix dry ingredients: In a large bowl, whisk flour, both sugars, cocoa, baking powder, baking soda, and salt until no clumps remain.

Mix wet ingredients: In a separate bowl, whisk milk, oil, eggs, and vanilla until smooth.

Combine: Pour wet ingredients into the dry and whisk just until combined. Stir in the hot coffee last. The batter will be thin—that’s good.

Bake: Pour into the prepared pan and bake 28–34 minutes, or until a toothpick comes out with a few moist crumbs. Cool in the pan 10 minutes, then turn out onto a rack. Remove parchment and cool completely.

Make the glaze: Place chopped chocolate in a heatproof bowl. Warm cream, corn syrup, and a pinch of salt in a small saucepan until steaming but not boiling. Pour over chocolate, let sit 2 minutes, then stir gently from the center until glossy and smooth.

Glaze the cake: Set the cooled cake on a rack over a sheet pan. Pour the glaze over the center and nudge it to the edges with an offset spatula, letting it drip for that smooth finish.

Add the nuts: Sprinkle the toasted nuts over the top while the glaze is still soft. Gently press a few into the sides if you like.

Set and serve: Let the glaze set 30–45 minutes at room temperature before slicing. For super clean cuts, chill 15 minutes, then wipe the knife between slices.