Preheat the oven to 350F and prepare three 8 inch round cake pans with some Crisco or butter and a dusting of cocoa powder.
Whisk flour, baking sods, baking powder, and salt and st aside.
In a separate bowl, place the chopped chocolate, cocoa powder and coffee granules and pour over the boiling water. Whisk until smooth.
Place your butter into a stand mixer with the sugar and beat for 5 minutes. Scrape off the side and mix in 1 egg at a time. Add the sour cream (or heavy cream) and vanilla.
Turn the mixer to lowest setting and add in ⅓ of the flour followed by half of the chocolate mixture. Repeat with half the flour and remaining chocolate and finally add in the remaining flour and just mix until combined.
Divide the batter into the three prepared pans and bake for 15 - 20 minutes. Give them a toothpick test to make sure they are cooked all the way though. Rotate them half way though to make sure they all get baked equally.
Cool in the pans for 10 minutes then flip over on to a wire rack and cool completely.
Wrap in plastic wrap to and refrigerate to keep from drying out if you are not going to frost right away.