Preheat the oven to 350 degrees.
In a mixing bowl, sift the cocoa, flour, baking soda, salt and sugar together.
Cut the cold butter into small ½ inch cubes. Add to the dry mix.
Using a mixer, cut the butter into the dry mix as you would when making biscuits. This will take about 3-4 minutes until a dry crumb mix is achieved.
Next, mix the warm* coffee and vanilla together and pour over the dry crumb mix while running the mixer on low speed.
Add in the oil and sour cream while continuing to run the mixer on low speed.
Last, add the eggs and mix until just incorporated.
Divide the mix evenly and pour into two well-buttered and floured 8” or 9” cake pans.**
Cook for 30-35 minutes until a tester comes out clean.
After cooling for 15 minutes, invert on a cooling rack to continue cooling.