Preheat the oven at 160 C / 325 F
Grease and line 3 x 8-inch baking pans with parchment paper and dust with cocoa powder
Sift or combine – flour, baking powder, baking soda, and salt.
Combine the hot water with cocoa powder and coffee. Set aside to cool
Whip the eggs for two minutes
Then add the sugar. Whip for two minutes more.
Next, add the cooled (or barely warcocoa mixture – combine well, scrape the bottom of the bowl to ensure no lumps.
Then add the sour cream – combine well
Followed by the buttermilk, oil, and vanilla
Combine the wet mixture with the dry mixture – combine well.
Scrape the sides and bottom of the bowl to ensure no lumps.
Pour the batter into the prepared baking pans
Bake for about 35 to 40 minutes rotating the pan halfway thru cooking for even cooking.
The cakes are done when a skewer inserted in the center comes out clean.
When baked cool on a wire rack for 10 minutes then invert the cakes onto the cooling rack and cool completely before baking.