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

In a large mixing bowl, combine dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add egg, vanilla extract, milk, and vegetable oil; mix until smooth, then stir in hot coffee.

Pour the batter into the prepared pan and bake for approximately 25 minutes.

Melt butter in a skillet and add shredded phyllo dough, cooking until golden brown, then mix in pistachio cream.

In a microwave-safe bowl, combine chocolate and heavy cream, heating until smooth.

Allow the cake to cool in the pan for 10-15 minutes, then invert onto a plate, add filling and pour chocolate sauce over.

Garnish as desired and serve warm or chilled.