Preheat oven to 170°C (338°F), top + bottom heat. Line pan with parchment.
Mix wet ingredients until smooth: eggs + both sugars and vanilla. Add oil and milk.
Sift and mix gently dry ingredients: flour + cocoa + baking powder + baking soda + salt.
Do not overmix.
Add hot coffee, hot water and slightly cooled melted chocolate.
Pour into pan (fill ~70–75%).
Bake 50–60 min. Toothpick should not wet with few moist crumbs. Internal temp: ~95–97°C.
Rest 15 min in pan. Remove and cool completely.
Make glossy glaze: Heat cream and pour over chocolate, mix until smooth.
Pour glaze over loaf and let it drip naturally. Top with chopped nuts.
