• Preheat oven to 350°F/175°C. Coat 2 8 or 9-inch round cake pans with vegetable cooking spray. Cut parchment paper into two circles. Place the round parchment paper in the bottom of the pans. Spray papers with vegetable cooking spray. Set aside. 
• In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer) mix the sugars, flour, cocoa powder, baking soda, baking powder, and salt. Mix until combined.
• In a separate bowl combine, milk, melted coconut oil, applesauce, and extracts. Stir to combine. Pour this into the mixer with the flour mixture. Beat on low until combined. Use a spatula to scrape the sides of the bowl. Then beat on medium speed for about a minute until combined. Add the hot water and mix on low until combined. Use a spatula to scrape down the sides of the bowl. Then beat on medium for a minute. This batter will be runny.
• Pour half the batter into each of the prepared pans.
• Bake for 25 to30 minutes until the edges have pulled away from the sides of the pan and the center of the cake is set. A tester inserted in the center should come out clean.
• If using a 9x13 cake pan, bake for approximately 40 to 45 minutes.
• Remove cakes from the oven and allow them to cool for 10 minutes. Then invert the cakes onto wire racks and cool completely before frosting.

For the Cake Assembly:

• Place one of the cakes on a serving plate. Top with nearly a cup of the frosting, spreading it out evenly over the cake. Add the other cake and top with similar frosting. Use the remaining frosting to frost the entire cake. Refrigerate for at least an hour (or even overnight) to let the frosting set.
• Store leftover cake in the fridge.