Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or a single 9×13-inch pan.

In a medium mixing bowl, whisk together 1 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp salt.

In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar for about 3-4 minutes until light and fluffy.

Add 4 large eggs, one at a time, beating well after each addition, then mix in 2 tsp of vanilla extract.

Gently mix in 1 cup of sour cream to your batter until just combined.

Gradually add the dry ingredient mixture into the wet ingredients, mixing until just incorporated.

Pour in 1 cup of hot water or brewed coffee and stir to achieve a smooth batter.

Evenly pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.

Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring to a wire rack.