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.
1¾ cups all-purpose flour, ¾ cups unsweetened dark cocoa powder, ½ teaspoon baking soda, 1½ teaspoon baking powder, 1 teaspoon salt
In a large bowl, whisk together the oil and sugar until combined.
2 cups granulated sugar, ½ cup canola oil
Whisk in the eggs one at a time until completely combined.
2 large whole eggs
Whisk in the milk.
1 cup whole or 2% milk
Whisk in the dry ingredients until just combined.
Finally whisk in the hot coffee until just combined.
⅔ cup hot coffee or water
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.