Grease 2 8” round cake pans with shortening, then dust with flour.
In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
In another bowl, mix together the eggs, sour cream, and canola oil. Using a hand mixer, mix until combined.
Add the dry ingredients to the wet ingredients and mix well.
Add in the hot coffee and mix on high for 30 seconds to 1 minute until smooth and well blended.
Divide the cake batter evenly between the two prepared pans. Smooth the batter evenly so that the cakes end up as even on top as possible. Bake for about 23-25 minutes or until a toothpick comes out clean. Be careful not to overbake.
Allow the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely.
MAKE THE FROSTING:
While the cakes are cooling, prepare your buttercream.
In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and nearly white in appearance.
Add in the salt and vanilla. Mix until incorporated.
With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.
Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you’d like.
Beat for 1 minute on medium speed until smooth and creamy.
When the cakes are cool, frost the top of one layer with frosting. Place the second cake on top and frost the outside of the cake with the remaining frosting. Top with sprinkles, chocolate chips, nuts or fresh fruit as desired.