In another bowl, add the milk, melted coconut oil, vanilla, and eggs. Note that the coffee is not yet added. Whisk to get somewhat combined.
1 cup milk, 1/2 cup coconut oil, 1 teaspoon vanilla, 2 eggs
Add the wet ingredients to the dry ingredients and mix on medium speed for a couple minutes until it is combined.
Add the hot coffee and stir on low until just incorporated. The batter will be very thin compared to what you're used to with cake batter. Add the chocolate chips after the coffee so the coffee doesn't melt, and stir gently to distribute them.
2/3 cup hot, 1 1/2 cups dark chocolate chips
Pour the batter evenly into the two cake pans, and bake in your 350 degree oven for 35-40 minutes or until a cake tester comes out clean.
Cool the cakes for ten minutes in the cake pans. Once they are partially cooled, flip them out onto cooling racks and let them cool the rest of the way before frosting. These are great with both a ganache and a buttercream frosting.
Coconut oil really makes this cake. It is amazing to cook and bake with, and it's dairy-free. If you don't want to use coconut oil, you can use vegetable oil but it won't be as good. It's worth trying.
This cake also works great with rice or coconut milk to make it entirely dairy-free.
For more tips and tricks, be sure to read the full article above.