Preheat the oven to 170C. Grease and line a 9x5-inch baking pan.

In a bowl, mix the 2 tbsp egg replacer with 6 tbsp water, whisk and keep it aside.

Sift the flours, baking powder, cocoa powder and keep it aside. To make Cake flour, measure 1 cup all purpose flour, remove 2 tbsp flour and add 2 tbsp corn flour.

In the bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add in the egg mix, mixing for 1 minute after each addition. Mix in the vanilla. Add in the flour mixture and mix just until combined.

Next add the hot coffee until combined. Add in the buttermilk, then fold in the chocolate chips. Pour the mixture into the prepared baking pan and smooth the top.

Bake in the preheated oven for about 35 to 40 minutes. Allow the cake to cool for 20 minutes, then turn out onto a cooling rack to cool completely.

When the cake is cooling, make the glaze by mixing in all the ingredients and stirring it thick.

When the cake is cooled, pour the glaze over the top of the cake. Let the cake sit for 30 minutes before cutting and serving.