Preheat oven to 325°F. Line two half-sheet pans with baking parchment coated with cooking spray.

Sift the cocoa, flour, 1/2 cup (100g) sugar, baking powder, and baking soda into the bowl of a stand mixer fitted with the paddle attachment.

Turn mixer to medium, add oil, egg yolks, and vanilla. Mix until smooth, about a minute. With mixer still on medium, slowly add the half cup of coffee. Continue mixing until batter is very smooth, about 4 minutes. Transfer batter to a large mixing bowl.

Thoroughly clean mixer bowl and attach whisk to mixer.

Add egg whites and salt to mixer bowl and whisk on high. Once egg whites become foamy, slowly add 1 cup (200 g) of sugar, then continue whisking on high until egg whites hold firm but shiny peaks.

In three additions, fold the egg whites into the chocolate batter, ensuring no white streaks remain.

Divide batter between prepared sheets and smooth with a spatula or long knife.

Bake 30 to 35 minutes or until the cakes spring back when press lightly.

Let cool completely in pans.

In a small saucepan over medium high heat, bring sugar and water to a boil, stirring until sugar is completely dissolved. Insert candy thermometer and boil, without stirring, until temperature reaches 234°F. Remove from heat.

Place egg whites, vanilla, and salt in clean mixer bowl with clean whisk attachment fitted on mixer. Whisk on high until frothy, then start slowly pouring the hot syrup down the side of the bowl into the whites. Whisk on high until egg whites hold firm peaks and bowl is cool to the touch.

With mixer on medium-high, add butter in pieces until frosting comes together to form a smooth spreadable frosting. It may look curdled before it comes together.

Slice each sheet cake into four 4x10 inch rectangles. Place one piece on wax paper-lined cookie sheet and apply a thin layer of frosting. Add a second piece of cake. Continue until you have seven layers. Place the cake in the freezer for 20 minutes.

Meanwhile, break apart remaining cake and bake in a 200°F oven for 20 minutes to dry. Cool and pulse the dried cake pieces to crumbs in a food processor.

Remove the cake from the freezer and place on serving plate. Turn the cake 90° so the layers are now vertical. Coat with a very thin layer of frosting and put back in freezer for 10 minutes.

Coat entire cake and press strips of torn parchment into the frosting. Press crumbs over the entire cake. Brush crumbs from parchment and carefully remove the pieces of parchment.