Step 1

Preheat oven to 350F/180C and grease a 9-inch pan. Set aside.

Step 2

In a large bowl mix together the sugar, eggs, vanilla, oil, and sour cream mix until fully combined. Place a fine mesh sieve on top of the wet ingredients and sift in the flour, cocoa powder, baking soda, salt, and baking powder. Mix to just combine.

Step 3

Add in the hot coffee and mix until evenly combined. The cake batter will be very thin. Pour evenly into the prepared pan.

Step 4

Bake for 22-25 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set the cake on a wire rack to cool completely.

Step 5

While the cake is cooling prepare chocolate frosting. Wait to frost the cake until it is fully cooled.

Step 6

Melt the chocolate first, by using a Bain Marie** or in a microwave at 50% power in 15-second increments. Be careful not to burn the chocolate, once 75% of the chocolate is melted I take it off of the heat and mix it to fully melt everything. Let cool for 5-10 minutes before starting on the rest of the recipe.

Step 7

In a large food processor add the butter, confectioners sugar, cocoa powder, and salt then pulse a few times, until everything is combined.

Step 8

Add in the corn syrup and vanilla and pulse to combine again. Scrape down the bowl and add in the melted chocolate, mix for another 30 seconds- a minute to ensure everything is evenly incorporated.

Step 9

Spread on top of the cooled cake. Use the back of a spoon to create a swirly design. Store leftovers in an airtight container at room temperature for up to 4 days. If you live in a warm environment store the cake in the refrigerator but let it sit at room temperature for the ideal serving temperature.