Preheat your oven to 350 degrees.
Spray 2 9-inch Round Cake Pans with Baker’s Joy or your preferred pan release. Set aside.
Go ahead and remove your cream cheese from the fridge (for the frosting) and set aside on your counter so that it can begin to warm to room temperature.
Place eggs in a separate bowl, and beat them lightly. Set aside.
Measure out 1 cup of your hot coffee and set aside (or, dissolve one instant coffee packet in 1 cup of hot boiling water, and set aside)
In a large bowl, add all your dry ingredients together (flour, sugar, cocoa powder, baking powder, baking soda, salt) and thoroughly combine.
Next, stir in your wet ingredients one at a time in the following order (thoroughly combining after each addition)…vegetable oil, milk, eggs, vanilla extract, and lastly, your hot coffee. Please be aware that the hot coffee will make your batter very thin. This is exactly how it should be, so don’t panic!
Fill your cake pans equally with your cake batter. Bake cakes for 30-35 minutes, using a toothpick to test if the batter is ready (if the toothpick comes out clean, they are done baking). Allow your cakes to completely cool (I placed mine in the fridge to speed up this process).