Preheat oven to 350 F (175°C) an prepare cake pans.
Use four 10 x 4 in. pans or two round 8 inch cake pans and set aside.
Hand whisk together the flours, baking soda & powder, salt and cacao powder in a medium bowl. Set aside.
In bowl of stand mixer cream together brown sugar and softened butter until smooth.
Using the whisk attachment add in eggs one at a time. Continuing to mix on medium high, while adding coffee, almond milk, and greek yogurt.
Make sure to scrape sides and bottom once or twice with spatula while mixing to incorporate all ingredients.
Evenly divide batter between the two pans. Should equal roughly 2 ½ cups (625 ml) per pan. Use spatula to evenly spread batter across pan and smooth out the top.
Place pans on the lower rack and back for 30-35 min or until toothpick comes out clean.
Allow cakes to cool in pan for 10-12 minutes before inverting and allowing to gently drop onto cooling rack. This is a moist cake, so if you try to remove too soon it will break.
Place layers in the freezer to firm for about 30 minutes. Leave parchment paper attached until ready to assemble.
While layers are cooling, make your frosting!