• Mix the warm coffee, and brown sugar. Add the yeast to the coffee mixture and allow a couple of minutes to bloom. It should be bubbly.
• Combine the whole-wheat flour, cocoa powder, and bread flour in a bowl of your stand mixer. Add the honey, butter, and molasses. Then add the coffee and yeast mixture.
• Mix on medium speed with the hook attachment for about two minutes or until the dough starts to form.
• Continue mixing for another 6 minutes after reducing the speed to low.

Proofing:

• Put the dough in a large bowl that has been greased with olive oil, then seal it with plastic wrap. Allow the dough to rise in a warm area for two hours or until it has doubled in size.
• Put the dough on a baking sheet, and divide it in half. Form each dough into two tightly rolled balls.
• Drizzled some olive oil on top before being very loosely wrapped in plastic. Allow rising once again after 45 to 60 minutes.
• Meanwhile, preheat your oven to 375 degrees F.

Baking:

• Remove the plastic wrap once the dough is ready. Transfer each dough to two separate skillets.
• You can score the top with an "X" mark using a serrated knife.
• Place both skillets on the center oven rack, and bake for 30 minutes, or until the centers are set, and the crusts are golden. Before slicing, transfer to a cooling rack and let cool for at least 15 minutes.