Lightly oil and line the bottoms of three round 8-inch cake pans. Preheat the oven to 325 F/165 C.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk together the oil and sugar until combined.
Whisk in the eggs one at a time until completely combined.
Whisk in the milk.
Whisk in the dry ingredients until just combined.
Finally whisk in the hot coffee until just combined.
Pour the batter evenly between the prepared pans. (about 385 grams in each)
Bake the layers on the middle rack for 18-20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Let the layers cool on a wire rack for 15 minutes, then run a small offset spatula around the sides to release and remove them from the pan. Let them cool completely.