Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans with cooking spray, lining the bottoms with parchment paper.

In a medium bowl, whisk together the hot brewed coffee and cocoa powder, allowing it to sit for about 10 minutes.

In a large bowl, combine the eggs, granulated sugar, vegetable oil, melted butter, and vanilla extract; whisk until smooth.

Stir the cooled coffee and cocoa mixture into the egg mixture until well combined.

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the sour cream until fully blended.

Divide the batter equally between the prepared pans and smooth the tops.

Bake for 25 to 30 minutes, or until a tester inserted in the center comes out clean. Cool in the pans for 15 minutes before inverting onto a wire rack.

Melt the semisweet chocolate chips in a heatproof bowl in the microwave, stirring frequently until smooth. Let cool to room temperature.

In a large bowl, beat together the confectioners' sugar, softened butter, cocoa powder, and pinch of salt until creamy.

Add the cooled melted chocolate and blend until smooth.

Place one layer of the cake on a serving platter, frost the top generously, and then add the second layer.

Frost the top and sides of the cake as desired.