In a bowl, add Cocoa, Coffee, and Water, mix thoroughly, allow to cool, periodically mixing.
Flour:
In a bowl, add Flour, Baking Soda, Baking Powder, and Salt. Mix until well combined.
Butter:
In a stand mixer bowl, add Butter, and Splenda. On low speed, mix until mostly combined. Increase mixer speed to medium high, mix for 4 minutes, (until light and fluffy). Reduce mixer speed to medium low, add in Eggs, and Vanilla. Mix for 2 minutes, (until mixture is creamed).
To the stand mixer bowl, with the mixer on low speed, add 1/4 of the Flour, then add 1/4 of the Cocoa mixture. Mix until well incorporated. Repeat until all the Flour, and Cocoa are incorporated.
Grease two 23 cm round cake pans with Lard. Dust the pans with Four, shake off the excess Flour.
Pour the Batter into the pans. Bake Cake for 30 minutes, (until a toothpick pulls out cleanly).