Put the chocolate chips in a medium bowl with hot coffee. Let it stand, stirring occasionally until the chocolate melts and the mixture is smooth.
Whisk together the almond milk (or whatever milk you chose) and vinegar in a large bowl, and set aside for a few minutes to curdle (yes, you’re making a vegan “buttermilk”). Add the sugar, oil, vanilla and mix well.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain. If you have a some tiny lumps in the batter, not a huge problem.
Spoon the batter carefully into a pastry bag and pipe evenly into your pan(s) or carefully spoon the batter into the pan; smooth the top of the batter.
Bake about 15 minutes or until the center of a toothpick inserted in the center emerges clean.
Allow the mini-bundt pans to cool about 10 minutes before inverting the pans onto a cooling racks to remove the cakes. For a large bundt cake, let it cool completely before inverting onto your serving plate.