Pre-heat oven to 170 degrees Celsius. Butter 2 8-inch round cake pan. Line the bottom with parchment paper.

For the cake: Mix all dry ingredients. In a separate bowl, mix all the wet ingredients except for the coffee. Combine the wet ingredients into the dry ingredients. Mix until well combined. Add the coffee inti the mixture and mix well making sure that there are no dry pockets in the cake batter.

Divide the batter evenly between two pan. Bake for 35-50 minutes or until the toothpick comes out without wet batter clinging to it.

Partially let the cakes cool down then take it out of the pan and let cool completely on a cooling rack.

For the frosting: melt the chocolate on a double boiler until smooth. Set aside to partially cool down.

Cream the butter with a stand or hand mixer. Gradually add the powdered sugar, salt and vanilla and mix until well combined.

Whisk in sour cream into the melted chocolate. Mix well until both ingredients are almost at room temperature and then pour the chocolate mixture into the butter mixture. Mix well until well combined and fluffy.

To assemble, place one cake at the bottom and place a frosting on top before adding the next cake on top. Do a crumb frosting and then refrigerate for 10-15 minutes. Complete the frosting afterwards. Decorate as desired.