For the cake:

1. Preheat oven to 350ºF /180ºC.
2. Butter and flour or spray well with cooking spray, 12 mini bundt molds.
3. Sift together sugar, flour, cocoa, baking powder, baking soda, and salt. I measure everything and sift it directly over the wet ingredients.
4. In a large bowl beat eggs, milk, vanilla, and oil for 1 minute.
5. Add dry ingredients to the wet, ½ cup at a time, while beating on low speed. Do this slowly so the batter doesn't develop clumps.
6. Heat coffee until almost boiling.
7. Mix with liqueur and add slowly to the chocolate batter. The mixture will be thin.
8. Fill molds up to ¾ of its full capacity. I put the batter in a glass measuring cup so it's easier to pour.
9. Bake until a cake tester or toothpick inserted in center comes out clean, about 25 minutes for mini bundts and 45 minutes for a big bundt.
10. Cool on a wire rack for about 15 minutes.
11. Invert the pan and release the cakes. You might want to use a smooth-bladed knife first to make sure no bits of cake are stuck to the sides and the center tuve. If cake resists, cool in the pan for 15 minutes before inverting.

For the glaze:

1. In a small bowl mix a cup of powdered sugar with 1 Tbs or more of coffee liqueur, depending on how runny you want your glaze to be.
2. Pour glaze on top of cakes and let it drip to the sides.