• Preheat the oven to 350°F with a rack in the middle of the oven.
• In a very large mixing bowl, sift together the dry ingredients. Prepare the cake pan by rubbing all surfaces of the inside with butter. Then dust with flour to ensure all surfaces are well-coated. Then shake out any leftover flour.
• In the stand mixer, whisk the eggs, milk and vanilla on a low-medium speed until well mixed but not overly frothy. Switch to the flat beater. Add the dry ingredients in stages, mixing until combined each time you add more. Continue until all dry ingredients are well-combined. Then, add the hot coffee and mix well again.
• Pour in the pan and place in the oven. Bake for 45-50 minutes. Once done, remove from the oven and allow to cool for about 10 minutes. Then flip he pan upside down onto a cooling rack and gently shake to remove from the pan.

Icing

• While the cake cools, prepare the icing. Add all ingredients to a clean stand mixer bowl with the cleaned whisk. Mix well until everything is very well combined. You are looking for an icing that is just viscous enough to run down the sides of the cake, but that won't slide off. It's going to be very thick, but still run off a spoon a little.