Prepare the baking dish: Line your 28 × 17 cm baking dish with parchment paper and lightly grease it with butter to prevent sticking. Preheat the oven to 175°C (350°F) so it’s ready when the batter is done.

Mix the wet ingredients: In a large mixing bowl, crack the 3 eggs and add a pinch of salt and the vanilla. Beat them together until slightly frothy. Gradually add the sugar and continue whisking for about 2–3 minutes, until the mixture becomes pale and creamy. This step helps create a fluffy cake texture.

Add the oil and milk: Slowly pour in the oil while whisking, then add the milk. Stir until smooth and well combined. Dissolve the teaspoon of instant coffee in a tablespoon of warm milk before adding it to the batter—this ensures an even coffee flavor without clumps.

Incorporate the dry ingredients: In a separate bowl, sift together the flour and baking powder. Gradually add the dry mixture into the wet mixture, stirring gently with a spatula or whisk to avoid overmixing. Mix until the batter is smooth and lump-free.

Add the chocolate chips: Fold in the chocolate chips evenly throughout the batter. They’ll melt slightly as the cake bakes, adding little pockets of chocolatey goodness to each bite.

Bake the cake: Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake at 175°C (350°F) for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden and springy to the touch.

Cool the cake: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the glaze: In a small bowl, dissolve 1 teaspoon of instant coffee in 3 tablespoons of milk. Gradually add the powdered sugar and whisk until smooth. You should get a pourable glaze consistency—if it’s too thick, add a few drops of milk; if too thin, add a bit more powdered sugar.

Glaze and decorate: Once the cake is completely cool, pour the coffee glaze evenly over the top, letting it drip slightly down the sides. Sprinkle chocolate pearls or chocolate sprinkles over the glaze before it sets for a touch of texture and decoration.

Slice and serve: Let the glaze set for about 10–15 minutes, then slice the cake into squares or rectangles. Serve with a cup of hot coffee or tea and enjoy the rich, balanced flavors.