Step 1

Preheat the oven to 180 (350f) and prep two 8-inch baking pans with parchment paper.

Step 2

Into a large mixing bowl, add the eggs, oil, vanilla extract, sour cream, salt, buttermilk, and sugar, and sift the cocoa powder. Mix with a whisk until well combined.

Step 3

Add the flour, baking powder, and baking soda, and mix with a whisk until almost combined.

Step 4

Add the hot coffee and mix with a whisk until just combined and smooth. The batter will seem thin, but it's normal.

Step 5

Divide the mixture into two 8-inch baking pans, I suggest using cake strips for even baking. (Weigh the batter for better results.) and bake in a preheated oven for about 30 minutes or until a toothpick comes out clean.

Step 6

Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.

Step 7

Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.

Step 8

Beat softened butter and cream cheese together until smooth and creamy. Soft the cocoa powder and mix until fully combined.

Step 9

Gradually mix in the powdered sugar, then add vanilla extract and a pinch of salt to balance the flavor. If the frosting is too thick, add a splash of milk or cream to reach your desired consistency.

Step 10

Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.

Step 11

Top the first cake layer with about ⅓ of the frosting and spread an even layer using a spatula.

Step 12

Top it with the second cake layer. Frost the cake with the remaining frosting and make a wave pattern using an offset spatula. Serve at room temperature and enjoy.