Preheat oven to 350F. Prepare two 8" round baking pans with baker's spray or GOOP.
Combine chocolate, cocoa powder and three tablespoons of coffee in a heat-proof bowl. (The best way to do this is the brew coffee and place 2 cups into a medium bowl. Remove 3 tablespoons. You will use the remainder in a moment.)
Place bowl over a pot of simmering water, gently stir until melted and combined. Remove from heat. (You can also melt in microwave. Heat for 30 seconds then switch to 10-second increments. Stir between each heating.)
In a large mixing bowl, combine flour, cinnamon, salt, baking soda and baking powder.
In another bowl, whisk together the vegetable oil, remaining coffee, avocado,and both sugars. Stir in the slightly cooled chocolate.
Add the wet ingredients to the dry ingredients. Whisk until fully combined and smooth, scraping the side of the bowls completely. (try to not over mix)
Divide batter between both baking pans. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of cake comes out clean.
Allow to cool completely before frosting.