Preheat your oven to 350°F (175°C).

Butter two 9-inch round cake pans generously and line the bottoms with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt.

In a separate bowl, combine the warm coffee, white vinegar, vanilla extract, and light olive oil. Whisk until well blended.

Gently add the wet ingredients to the dry mixture and whisk just until combined; the batter will be slightly lumpy.

Divide the batter evenly between the prepared pans. Bake for about 35 minutes, or until a toothpick comes out clean.

Allow the cakes to cool in the pans for 15 minutes, then invert them onto wire racks to cool completely.

In a mixing bowl, beat the softened cream cheese and unsalted butter until smooth. Gradually add the sifted powdered sugar and cocoa until fluffy. Add a pinch of salt and vanilla extract.

Once the cake layers are cool, frost the first layer on a serving plate, add the second layer, and frost the top and sides.

Slice generously and enjoy!