Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or a bundt tin with non-stick spray or a light coating of butter and flour. If you are making this as a dump cake, ensure your pan is deep enough to handle the bubbling chocolate. Prepare your coffee during this time; use a dark roast for the most intense flavor profile.

In a large mixing bowl, empty the dry chocolate cake mix. Instead of using water as directed on the box, pour in the brewed coffee. Add the melted butter in place of oil. If you want an extra rich texture, add three large eggs. Whisk the mixture until just combined. Avoid overmixing, as this can make the cake tough. Fold in the chocolate chips if you are using them for added texture.

Pour the batter into your prepared pan and smooth the top with a spatula. Place the pan in the center rack of the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Remove the cake from the oven and let it cool in the pan for at least 15 minutes before slicing or frosting. This allows the internal structure to set, ensuring a perfect crumb.