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Place flour, salt and baking soda in bowl and whisk, set aside.
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Crack and separate eggs into a bowl and set aside.
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Place chocolate chips, cocoa powder and espresso powder in a medium sized bowl.
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Bring one cup water to boil. Measure ¾ cup boiling water and carefully pour over chocolate chips and cocoa powder.
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Let sit for one minute, then whisk.
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Add sour cream and whisk until well incorporated, set aside.
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Place butter, coconut oil and sugars in mixer and begin mixing on low speed.
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Add chocolate mixture to mixer with butter and sugars. Mix until well combined. Add vanilla paste and then eggs, then add flour mixture.
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Once batter is combined, scrape sides of mixer, turn mixer to medium and mix for one more minute. Pour as evenly as possible into prepared cake pans. Tap pans firmly on counter to remove any bubbles in batter. Bake for 24 minutes or until an inserted toothpick comes out clean.
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As soon as pan is cool enough to handle, use a knife to separate cake from edges of pan and CAREFULLY remove cakes and set on rack to cool, keeping parchment paper on the bottom.