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Preheat the oven to 350f (175C).
Grease an 8-inch (20cm) loaf pan with oil and line with an overhang of baking paper.
In a medium sized bowl combine milk and vinegar, let it sit for 15 min until it is slightly curdled.
Add light brown sugar, oil and vanilla, and mix properly with a hand whisk until sugar is dissolved.
Add cocoa powder and instant coffee. Mix until it is dissolved and fully combined without any lumps of cocoa powder.
Add the dry ingredients (all-purpose flour, baking soda, salt) to the liquid ingredients.
Mix with a whisk until combined.
Add warm water and mix to form a smooth batter.
Pour batter into the prepared loaf pan.
Bake for about 45-50 minutes. Insert a toothpick to check the crumb is dry and then remove it from the oven.
Stir until smooth, cool it down to room temperature and pour all over the loaf cake. Let it set and then cut the loaf into thick slices.
Melt chocolate & cream in a bowl for 30 seconds bursts in the microwave until it is completely melted.
Let it cool on a rack at room temperature and then remove it from the loaf pan. Prepare chocolate glaze.
Store in an airtight container. Enjoy!