FOR THE CAKE

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray inside of 12-caup Bundt pan with vegetable oil cooking spray.

Combine chocolate, cocoa and instant espresso powder in large bowl, pour boiling water over top, and cover; let sit for 5 minutes to melt chocolate, then whisk smooth. In separate bowl, whisk flour, baking soda and salt together.

Beat melted chocolate mixture, sugar, oil, eggs and vanilla together with a hand mixer on high speed for 1 minute. Sift one-third of flour mixture over batter and whisk until just a few streaks of flour remain. Repeat twice more with remaining flour mixture, then continue to whisk batter gently until most lumps are gone (do not overmix).

Scrape batter into prepared pan and smooth top. Gently tap on counter to settle batter. Bake until toothpick inserted in center comes out clean, 45-55 minutes, rotating pan halfway through baking. Remove cake from pan after 10 minutes of cooling on counter. Then allow cake to continue cooling on a baking rack, about 2 hours.

FOR THE GLAZE

Whisk all ingredients together in a bowl until smooth, then drizzle evenly over the top of the cooled cake. Let glaze set for about 15 minutes before serving.