Preheat your oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper or silicone baking mats.
In a large bowl, whisk together the flour, sugar, premium baking cocoa, baking powder, baking soda, and salt.
Add the milk, vegetable oil, eggs, and organic vanilla extract to the dry ingredients. Mix on medium speed using a professional stand mixer or hand mixer for 2 minutes.
Carefully stir in the boiling hot coffee. The batter will be thin, but this is correct.
Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted in the center comes out with a few moist crumbs.
Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
