Preheat the oven to 350°F. Grease and line a 9×13 metal baking pan with parchment paper.
In a stand mixer, combine melted butter, granulated sugar, vegetable oil, vanilla extract, and room temperature eggs. Mix until combined.
In a separate bowl, sift cocoa powder, flour, baking soda, baking powder, and salt. Add half of the dry ingredients to the mixer, then add the milk. Mix, then add the rest of the dry ingredients and the coffee. Mix until fully incorporated.
Pour the batter into the prepared pan and bake for 30-35 minutes. Allow to cool for 30 minutes at room temperature before refrigerating for about 1 hour or up to overnight.