Preheat your oven to 350°F (175°C) and grease a 9-inch baking pan.

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Create a well in the center and add the egg, vanilla extract, milk, and vegetable oil. Whisk until smooth.

Stir in the hot coffee until the batter is smooth and glossy.

Pour the batter into the prepared baking pan and bake for approximately 25 minutes, or until a toothpick comes out clean.

In a skillet, melt butter and add the shredded phyllo dough, stirring until golden brown and crispy.

Mix in the pistachio cream until evenly combined.

In a microwave-safe bowl, melt the chocolate with the heavy cream until smooth, stirring in increments.

Spread the pistachio filling over the cooled cake and drizzle with chocolate sauce.

Serve warm or at room temperature, and enjoy!