• Place a rack in the center of the oven.
• Preheat the oven to 180°C/350°F. Coat 2 round cake pans 22cm/9 inches with a piece of butter and lightly dust with some flour.
• Sift the flour cocoa, baking soda, baking powder, and salt in a large bowl.
• To another bowl add the sugar, canola oil, eggs, milk (mixed with vinegar), vanilla, red food coloring, and hot coffee. Whisk well to incorporate.
• Pour the wet ingredients over the dry ingredients. Beat gently to incorporate.
• Divide the batter equally in the two coated pans.
• Bake for 30 minutes or until you insert a toothpick in the center of the cake and it comes out clean.
• Remove from the oven and set aside to cool down completely.

Meanwhile prepare the frosting:

• Place the icing sugar and cream cheese in a large bowl and beat with an electric mixer on medium speed for 1 minute.
• Add the butter and beat for another minute to obtain a smooth frosting.

To put together:

• When the two cakes have completely cooled down, spread half of the frosting over the surface of one of the cakes.
• Place the second cake on top and spread the remaining frosting on the surface.