To make the cake: Preheat the oven to 350°F with a rack in the center. Generously spray a 10-cup Bundt pan, preferably nonstick, with nonstick spray and dust lightly with cocoa powder.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the milk, oil, eggs, and vanilla until well combined.

Pour the wet ingredients into the dry ingredients, then whisk until the batter is smooth. Add the hot coffee and whisk until fully incorporated; the batter will have thickened slightly.

Transfer the batter to the prepared pan (it should be no more than ⅔ full).

Bake the chocolate Bundt cake for 45 to 50 minutes, until a long skewer or paring knife inserted into the cake comes out clean and the internal temperature is at least 205°F. Remove the cake from the oven and transfer it to a wire rack. Let it cool for 10 minutes before inverting it onto the rack or serving plate. Let the cake cool completely. Meanwhile, make the glaze.

To make the glaze: In a food processor, process the fruit until completely broken down. Pour the fruit purée through a fine-mesh sieve into a liquid measuring cup or small bowl.

In a medium bowl, whisk together the confectioners’ sugar and salt. Add 2 tablespoons of the strained fruit juice and stir to make a thick glaze that’s the consistency of molasses. Add more fruit juice, ½ teaspoon at a time, to achieve the proper consistency. Slowly add in food coloring to reach your desired hue.

Pour the glaze over the cooled cake, letting it drip down the sides. Wait for the glaze to set, 15 to 20 minutes, then slice and serve.

Storage information: Store any leftover chocolate Bundt cake at room temperature, well-wrapped, for several days. Freeze for longer storage.