Line baking sheet with parchment paper and set aside.
In a large bowl or stand mixer fitted with a paddle attachment, cream shortening and sugar until mixed.
Add in eggs and vanilla and beat until fully combined, scraping down the sides of the bowl as needed.
In a separate bowl, sift together cocoa, flour, baking soda, baking powder, and salt.
Add dry ingredients to wet ingredients alternating with milk until all ingredients are fully incorporated.
Using a medium cookie scoop (1.5 tbsp), scoop batter out onto lined baking sheet, leaving about 3 inches between each scoop. If there are any pointy spots on the cakes, simply wet the tip of your finger and gently press or rub them down so they're smooth.
Make for 10-12 minutes, or until cake spring back when touched.
Transfer to a wire rack to cool and back off the rest of the batter.