Preheat oven to 350°F/175°C. Coat two 8 or 9-inch round cake pans with vegetable cooking spray. Cut parchment paper into two 8 or 9- inch 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 to 30 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 35 to 40 minutes
Remove cakes from oven and allow to cool for 10 minutes. Then invert the cakes onto wire racks and cool completely before frosting.