Preheat the oven to 325°F (160°C). Spray two 8-inch round cake pans with cooking spray. Add parchment rounds to the bottom of the pans and spray the parchment with cooking spray. Dust the inside of the pans with flour and tap out the excess. Set aside.

In a large bowl, whisk together the vegetable oil, warm coffee, eggs, and vanilla until combined.

In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.

Fill the two pans evenly with the batter and bake for 30-35 minutes, or until the center springs back lightly when pressed, or a toothpick comes out clean.

Allow the cake to cool for 10 minutes in the pans before inverting them on a cooling rack to finish cooling.

Once completely cooled, wrap the cakes in two layers of plastic wrap and place them in the fridge for at least 12 hours, or freeze for easier decorating.

Prepare the frosting while the cake is chilling.

When ready to frost, remove the cakes from the fridge or freezer and take off the plastic wrap. Place the bottom layer upside down on a plate. Spread an even, thick layer of frosting over the top of the cake.

Place the second cake upside down on top of the first and ensure it’s even. Smooth out the frosting on the sides and top. Use a piping bag to decorate.

Chill until ready to serve.