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Preheat the oven to 350°F. Lightly grease two 8-inch round cake pans, dust lightly with flour, and line the bases with parchment paper.
Prepare the hot coffee first and keep it ready. If using instant coffee, dissolve 1 tablespoon instant coffee granules or 2 teaspoons espresso powder in 1 cup just-boiled water.
Sift the flour, cocoa powder, baking powder, and baking soda into a large bowl. Add the granulated sugar, brown sugar, and salt, then whisk very well to combine and break up any brown sugar lumps.
In a medium bowl, whisk together the eggs, oil, sour cream, and vanilla. Make a well in the dry ingredients, pour in the wet mixture, and mix until combined.
Gradually add the hot coffee in two stages, mixing until the batter is smooth. The batter will be quite thin.
Divide the batter evenly between the pans and tap the pans gently on the counter to release large air bubbles. Bake for 30 to 33 minutes, until the cakes spring back lightly when pressed and a skewer inserted in the center comes out clean.
Cool the cakes in the pans for 15 minutes, then run a knife around the edges, invert onto a wire rack, and cool completely before frosting and assembling.