Preheat oven to 325 degrees. Grease and flour a bundt pan.
In a bowl, mix together the flour, cocoa, baking powder, baking soda, salt, cinnamon, allspice and cloves. Whisk well and set aside.
In a separate bowl, mix together the oil, vanilla, milk and eggs. (You’ll add the coffee later.) Set aside.
In a large mixing bowl, add the room temp butter, the brown sugar and granulated sugar. Beat on medium for about two minutes.
Now you’ll add in your dry and liquid ingredients alternately. Take a third of the flour mixture and add into the butter and sugar mixture. Beat on low/medium just until combined. It'll be a little crumbly at this point. Scrape down the sides of the bowl.
Add in half the liquid ingredients (not the coffee yet) and beat on medium just until combined. Scrape down the sides of the bowl.
Add in the next third of the flour mixture, mix, then the second half of the liquid mixture and mix just until combined. Now add in the last third of the flour mixture and beat just until combined. Scrape down the sides of the bowl.
Add in the hot coffee and mix until well combined. Don’t over mix. Once it’s combined, stop mixing. You don’t want to mix for several minutes, that’s too long. Scrape down the sides of the bowl and mix for just a few more seconds.
Pour into the prepared bundt pan and bake at 325 degrees for approximately 55-60 minutes.
Set on a wire rack to cool for about 15 minutes, then turn out onto a cake plate to cool completely.
Add glaze to the top of the cake once the cake has cooled completely.