Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring an even release after baking.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer. Beat until the mixture is light and fluffy, about 5-7 minutes.
Add the extra-large eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract until combined.
In a separate bowl, sift together the unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, and kosher salt.
In another bowl, combine the hot brewed coffee and sour cream, stirring until well mixed.
Gradually add the dry ingredient mixture and the coffee-sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to a cooling rack to cool completely.
Once the cakes are completely cooled, prepare your 7 Minute Frosting or your favorite frosting. Spread a generous layer of frosting between the layers and over the top and sides of the cake.
