The dry ingredients:
2 and 1/2 cups all purpose flour
1 and 1/2 cups Dutch processed cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
The wet ingredients:
3 ounces semi sweet chocolate, chopped
1 and 1/2 cups prepared hot coffee
3/4 cup olive oil (or any flavorless vegetable oil)
1 cup yogurt
1/2 cup milk or heavy whipping cream
2 teaspoons pure vanilla extract
3 cups granulated sugar
3 large eggs
Preheat the oven to 325 degrees Fahrenheit, 160 degrees Celsius.
Prepare three 8 inch round baking pans by brushing them with oil and lining the bottom with parchment paper.
Place the chopped chocolate in a large mixing bowl and pour the hot coffee over it. Whisk until melted and incorporated.
Add the olive oil, yogurt, heavy whipping cream, and vanilla extract. Whisk well to combine.
Combine all of the dry ingredients in a separate bowl and either whisk them together or sift.
Beat the eggs and sugar together until pale and thick.
Add the chocolate, oil mixture to the eggs and beat until combined.
Slowly add the flour mixture in a few batches, mixing until just incorporated.
Finish it off with a spatula to prevent over mixing. This will ensure a light and moist cake. Mixing the flour too much will create a bread like cake that will be tough.
Distribute the batter evenly into the three prepared cake pans.
Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out with some moist crumbs. Be careful to not overbake. The cakes will continue to cook a bit more while cooling.
Set the cakes aside to cool completely in their pans.
Run a knife or spatula around the cake to release them from the pan.
Double wrap them in plastic wrap and store in the freezer up to a month.