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Preheat your oven to 175°c fan, then grease and fully line three 8” cake tins
Beat the sugar and butter in a stand mixer until pale.
Sift together the dry ingredients, then combine the sour cream, veg oil and eggs.
Slowly add the dry and wet ingredients into the bowl alternately until everything is just combined.
Gently stir through the coffee and let sit for 10 minutes.
Divide equally between the cake tins and bake for 30-35 minutes.
Cool for a few minutes in the tins then transfer to a wire rack to cool completely.
To make the ganache, heat the cream and syrup until at the scalding point.
Chop the chocolate into a bowl and pour over the cream.
Let sit for a minute before stirring to melt the chocolate.
Whisk in the butter and vanilla until smooth and glossy.
Split the sponges and stack and cover with the ganache.