Preheat oven to 350°F. Grease two 9-inch cake pans. In a large bowl combine flour, both sugars, cocoa, baking powder, baking soda and salt. Set aside.
1
Next, in a stand mixer with the paddle attachment, add in the milk, oil, eggs and vanilla until combined.
2
Slowly, add the dry ingredients to the wet ingredients with the mixer on low. Pour in the hot coffee (Batter will be thin)!
3
Divide the batter between the prepared pans and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
4
5
Allow the cake to cool prior to frosting.
6
Frost the cake and enjoy!
Store the cake in an airtight container for three days.