Be sure to let the cake cool completely before spreading the top with frosting.
1 Preheat the oven to 300°F. Butter and flour a 9x13 cake pan. Set aside.
2 Sift the dry ingredients: In a large bowl, sift together flour, sugar, cocoa powder, and baking soda. Whisk in the kosher salt.
3 Whisk the wet ingredients: In a medium bowl, whisk together eggs, sour cream, canola oil and vanilla extract until it looks homogenous and creamy.
4 Combine the wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Stir together with a stiff spatula. The batter will be thick like frosting.
5 Add the coffee: Pour in the piping hot coffee. The batter will look like mud pies in a muddy lake. Keep stirring until all the liquid is incorporated and it is a homogenized cake batter.
6 Bake the cake: Pour the batter into the prepared pan. Place in the oven and bake for 50 to 55 minutes or until a toothpick poked in the center comes out clean.
7 Cool the cake: Take the cake out of the oven and set it on a baking rack to cool. After about 30 minutes spread the frosting on top.
Cut and serve the cake straight from the pan like it’s 1983 and you’re rockin’ your favorite knee-high tube socks with the yellow stripe. Aw, yeah!