For the cake:

1 1/4 cups hot coffee

1 cup unsweetened cocoa powder

2 1/2 cups all-purpose flour

1 1/4 teaspoons salt

2 1/2 teaspoons baking soda

2 cups sugar

3 large eggs

1 1/4 cups sour cream

1 cup + 2 tablespoons vegetable oil

For the Icing:

15 ounces semi-sweet chocolate, chopped

2 cups sour cream, at room temperature

1/4-1/2 cup light corn syrup

3/4 teaspoon vanilla extract

To make the cake, preheat the oven to 350°. Butter and flour 2 8-inch or 9-inch cake pans and line bottoms with parchment paper.  In a bowl, whisk together the coffee and cocoa powder until no lumps remain. Set aside. In another bowl, sift together the flour, salt, and baking soda.  In a large bowl, beat the sugar and eggs together until smooth and pale yellow in color. Stir in the sour cream, followed by the vegetable oil. Add the flour mixture all at once and stir until combined. Stir in the cocoa mixture and mix until smooth.  Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 25-35 minutes. Let cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.  To make the icing, melt the chocolate in a bowl placed over a pan of simmering water. Remove from heat and let cool for about 10 minutes. In another bowl, combine the sour cream, vanilla extract, and corn syrup. Add the chocolate mixture and stir until smooth. Taste for flavor and add additional corn syrup a tablespoon at a time to reach the desired sweetness. 1/4 cup was just the right amount for me. The icing will have a thin consistency. Refrigerating it for about 10-15 minutes will help it firm up a bit.  To frost the cake, place one cake layer on a cake stand or plate and cover the top with about 2/3 cup of the icing. Place the other cake layer on top and frost the entire cake.