Preheat oven to 350. Spray 8-9 inch cake pan with cooking spray. In medium bowl, heat 1 1/3 cups choc chips & butter in micro in high 1-1 1/2 min, stirring every 30 seconds until completely melted.

Set chocolate aside 5 min to cool, stirring occasionally. In small bowl, whisk together flour, baking powder, baking soda, and salt.

In large bowl, beat eggs, sugar, and vanilla on high speed for 3-4 min or until thick & pale yellow; scrape bowl. Reduce heat to medium. Add sour cream & melted choc mixture, beat 2 min or until well blended.

Reduce speed to low, gradually add flour mixture & beat 1 min or just until combined.

Fill prepared cake pan with batter. Bake cake 40 min or until toothpick comes out clean and edges of cake pull away from sides. Cool cake 1 hour then inverted onto rack to cool completely.

In small bowl, heat cream, oil, and remaining 1/3 cups choc chips in micro on high 45 seconds, stirring once halfway thru cooking. Add instant coffee & stir until well combined. Evenly spread choc mixture over top of cooled cake. Let cake stand at least 20 min before cutting.