Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and dust two 8-inch round baking pans with cocoa powder, then line the bottoms with parchment paper.
Combine Dry Ingredients:
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix until well combined.
Mix Wet Ingredients:
In a separate medium bowl, whisk together the vegetable oil, yogurt, and eggs. Gradually add the hot water while whisking continuously to prevent the eggs from cooking. Stir in the vanilla extract.
Combine and Mix:
Slowly add the wet ingredients to the dry ingredients while mixing on low speed. Beat until the batter is smooth and well combined.
Bake:
Divide the batter evenly between the prepared baking pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool:
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
