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

In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa, baking powder, baking soda, and salt.

Make a well in the dry mixture and add the wet ingredients: eggs, vanilla, milk, and oil. Mix until smooth.

Gradually mix in the hot coffee to the batter, ensuring it's well incorporated.

Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean.

Melt the butter in a sauté pan, add the phyllo dough, and toast it for about 5 minutes until golden.

Remove from heat and mix in the pistachio cream for the filling.

Combine chocolate and cream in a microwave-safe bowl, microwave for 45 seconds, and stir until smooth.

Once the cake is cooled, spread the pistachio filling on top and drizzle the chocolate sauce over it.

Garnish with crushed pistachios before serving.