Preheat oven to 350°F. Butter two 8-inch round cake pans, coat in cocoa powder (knocking out the excess), and line the bottoms with parchment paper.
Brew the cup of coffee.
Whisk all the dry ingredients together well in a large bowl or a mixer bowl.
In a separate bowl, whisk together all the wet ingredients EXCEPT the coffee.
Slowly add the wet ingredients to the dry ingredients, mixing as you go.
Once incorporated, add the hot coffee, and mix everything until there are no pockets of dry flour left. The batter will be very thin.
Divide the batter between the two cake pans, and bake for 35 minutes until risen and a toothpick inserted into the center of the cake comes out without wet batter clinging to it.
Allow the cakes to partially cool in the pans, then turn out onto a cooling rack to completely cool before frosting.
The cakes can be made a day or two ahead and kept in the refrigerator before frosting.
