Preheat oven to 350*. Coat 2 9′ round cake pans with cooking spray. Cover the bottoms of the pans with parchment paper and coat with cooking spray.
Combine flour, sugar, cocoa, baking soda, and salt in a large mixing bowl, whisking well. In a separate bowl combine coffee, oil, egg whites, vinegar, and vanilla, whisking well. Combine coffee mixture with flour mixture, whisking until smooth. Divide batter evenly between the two prepared pans; tap pans on work surface to break air pockets.
Bake until a toothpick inserted in the center of the cakes come out clean. 30-35 minutes. Cool in pans on wire racks for 20 minutes. Run a knife around the edges of cakes; invert cakes onto cooling racks. Remove parchment if necessary and cool completely before icing.
Recipe by at https://www.theorangebee.com/chili-cookoff/