Moist Chocolate Cake

1. Preheat oven to 300 F. Prepare muffins tins with cupcake liners, or cake pans with parchment paper. Recipe makes 30 cupcakes, or two 9-inch cakes, or a 13 x 9 inch cake.
2. Place chocolate in a medium-sized bowl and add hot coffee. Whisk mixture until the chocolate is completely melted and has a smooth texture.
3. In a large bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
4. Beat eggs in a mixing bowl until they have reached maximum volume; at least 3 minutes.
5. Slowly add chocolate mixture, vegetable oil, milk, and vanilla extract to egg mixture and beat until fully combined.
6. Add sifted dry ingredients a little at a time, beating well after each addition and scraping down the sides of the bowl as necessary.
7. Divide batter into cake (or cupcake) pans and fill 3/4 full, due to the fact that this batter will not rise much. Bake 25 to 30 minutes for cupcakes, 45 to 50 minutes for a 13 x 9 inch pan, and 35 to 40 minutes for two 9-inch pans, or until a toothpick inserted in the center comes out clean. Cake should spring back slightly to the touch when done. When done remove pan(s) to a rack. Cool completely before icing.