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Preheat your oven to 175°C (350°F) and line a 9-inch round cake pan with parchment paper and lightly grease it.
In a medium bowl, combine flour, cocoa powder, and brown sugar for the crumble topping. Add cold butter cubes and rub them in until coarse crumbs form. Toss in the chopped dark chocolate chunks and refrigerate.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together eggs, granulated sugar, brown sugar, vegetable oil, milk, hot coffee, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and fold gently until just combined.
Fold in the roughly chopped dark chocolate chunks.
Pour the batter into the prepared pan and spread it evenly. Scatter the chilled crumble topping across the surface.
Bake for 38-40 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
Let the cake cool in the pan for 30 minutes before slicing.