Grease a tube pan. Have a baking sheet ready.
In a large bowl, whisk together the flours, cocoa, sugars, baking powder, baking soda, and salt. In a medium bowl, whisk together the yogurt and milk. Whisk in the eggs one at a time, then whisk in the olive oil, vanilla, and maple syrup if using. Slowly add the wet ingredients to the dry using a wooden spoon or rubber spatula. Then add the coffee and whisk lightly or stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pan, place the pan on the baking sheet to catch any drips, and let the batter rest while the oven heats.
Preheat oven to 350° F. Place cake, on baking sheet, in the oven, and bake for 40-45 minutes, until a cake tester comes out with just a few crumbs attached. Remove from oven, place on a rack, cool in the pan for 30 minutes, then carefully turn the cake out onto a cooling rack and cool completely before frosting.