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Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
Mix the dry ingredients: In a bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Mix the wet ingredients: In another large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, sour cream, milk, and vanilla until smooth and fully combined.
Combine: Add half of the dry mixture into the wet ingredients and mix until incorporated. Then pour in half of the hot coffee and mix gently. Repeat with the remaining dry ingredients and coffee, mixing until smooth. The batter will be thin — that’s what makes the cake so moist!
Bake: Divide the batter evenly between the prepared pans. Tap each pan lightly on the counter to release any air bubbles. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Remove the cakes from the oven and take them out of the pans immediately. Place them in the fridge or freezer to cool completely.
Assemble: Once cooled, you can slice each cake in half to create four layers total—or keep them as two layers for a classic look.
Decorate: Frost with your favorite chocolate frosting (the one on your page is perfect!). Decorate however you like and enjoy a slice of pure chocolate heaven.