For the Chocolate Cake

1. Preheat oven to 350ºF. Grease and line 2 8-inch round cake pans, dust with cocoa powder and set aside.
2. In a large bowl, add the dry ingredients; all purpose flour, sifted cocoa powder, baking powder, baking soda and salt. Whisk to combine and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, oil, sugar and brown sugar. Whisk on medium speed until creamy.
4. Add the vanilla extract and eggs, one at a time. Continue beating until fully incorporated.
5. Add the dry ingredients, one cup at a time, alternating with 1/3 cup of buttermilk.
6. Pour the hot water and 1 tablespoon of espresso and continue beating for another minute.
7. Scrape the sides of the bowl and divide batter evenly among 2 cake pans. For exact measurements use a kitchen scale.
8. Bake for 25-28 minutes, until toothpick inserted in the center comes out mostly clean (some crumbs is OK).
9. Cool cakes for 15 minutes before transferring to a cooling rack.
10. Spread Dulce de Leche, straight out of the can, in between layers and on top. Use the back of a spoon or an angled spatula to make swirls. Enjoy!