In a bowl, combine the flour, sugar, salt, cocoa powder, and baking powder. Mix well to blend all the dry ingredients.
Add the eggs, milk, and oil. Mix vigorously until the batter is smooth and lump-free.
Dissolve the instant coffee in the boiling water and add it to the batter. Mix until fully incorporated.

Pour the batter into a 26–28 cm springform cake pan, greased and floured, with a round of parchment paper placed on the bottom.

In a bowl, combine the flour, sugar, salt, cocoa powder, and baking powder. Mix well to blend all the dry ingredients.
Add the eggs, milk, and oil. Mix vigorously until the batter is smooth and lump-free.
Dissolve the instant coffee in the boiling water and add it to the batter. Mix until fully incorporated.

Pour the batter into a 26–28 cm springform cake pan, greased and floured, with a round of parchment paper placed on the bottom.

Step 1: Place the cake on the second shelf and bake using the Fan-assisted static function with 40% steam at 175°C for 12 minutes.
Step 2: Continue baking with the Static function at 175°C for 16 minutes.

In a bowl, combine the flour, sugar, salt, cocoa powder, and baking powder. Mix well to blend all the dry ingredients.
Add the eggs, milk, and oil. Mix vigorously until the batter is smooth and lump-free.
Dissolve the instant coffee in the boiling water and add it to the batter. Mix until fully incorporated.

Pour the batter into a 26–28 cm springform cake pan, greased and floured, with a round of parchment paper placed on the bottom.