Butter your cake pans and coat them thoroughly with some extra cocoa powder. Then, preheat the oven to 350°F.
Next, in a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and chopped chocolate. Set aside.
Next, with a stand or hand-held mixer, beat your sugar and butter for 4-5 minutes, or until light and fluffy. Then, add the eggs, one by one, beating in between each addition. Add the vanilla and beat again.
In a measuring cup with a pour spout, add your hot chocolate and coffee.
Finally, alternate adding the dry ingredients and the wet ingredients to your beaten mixture in three additions, starting with the dry ingredients. Mix with a spatula to avoid overworking your batter.
Pour the batter into your prepared pans and bake for 40-45 minutes, testing with a toothpick for doneness. A few, moist crumbs are okay - just make sure no liquid batter remains on the stick.
Let the cakes cool for 5 minutes in the pans on a wire rack. Then, use oven mitts to carefully flip the cakes out onto the rack. Cool the cakes fully before attempting to torte and layer your cake. If you're not frosting immediately, you should double wrap each layer of cake in plastic film and freeze them.