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Preheat over to 325°F. Grease and flour a Bundt pan.
In a large mixing bowl, sift together the flour, cocoa powder, salt, baking soda and baking powder. Set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, combine the sugar, oil, vanilla and eggs and beat until well-combined, about 2-3 minutes.
With your mixer on its lowest setting, gradually add in the dry ingredients and mix until everything is just moistened. Add the milk and coffee and mix until a thin, smooth batter forms.
Transfer the batter to your prepared baking pan and bake until the cake reaches an internal temperature of 210°.
Promptly remove the cake from the oven and let cool for 5 minutes in the pan. Then, turn out the cake onto a wire rack to cool completely.
Frost and decorate as desired. Then slice and serve.