Center a rack in the oven and preheat to 350 (F). Prepare three 8-inch round cake pans by spraying generously with cooking spray, and lining the bottom of each with a parchment paper circle. Spray the parchment paper as well and set aside.
In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 cup natural unsweetened cocoa powder, 2 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, and 1 teaspoon kosher salt. Set aside.
In the bowl of a freestanding electric mixer fitted with a paddle attachment, beat together 1/2 cup plus 2 tablespoons vegetable oil and 2 cups granulated sugar on medium speed for 2 minutes. With the mixer on, add 2 large eggs, 1 large egg yolk, 2 teaspoons pure vanilla extract, and 1/2 teaspoon pure almond extract. Stop the mixer and use a rubber spatula to scrape down the bowl. Turn the mixer to low and add the flour mixture (from the 2nd step) in three batches, alternating with 1 1/2 cups whole milk in two batches, beginning and ending with the flour mixture. Stop the mixer and scrape down the bowl. With the mixer on low, stream in 1 cup hot coffee. Mix on medium-low for no more than 30 seconds, or until combined. Be careful not to overmix! The mixture will look like it's too liquidy and runny, but that's totally normal, I promise.
Divide the batter evenly among the prepared pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Transfer the cakes to a wire rack to cool for 10 to 15 minutes, before inverting the cakes out and allowing them to cool completely to room temperature before frosting.