4 oz. unsweetened chocolate
2 c. sugar
1 1/2 c. flour, sifted
3/4 tsp. baking soda
1/2 tsp. salt
1 c. hot strong brewed coffee
1/2 c. sour cream, room temperature
1/2 c. vegetable oil
2 lg. eggs, lightly beaten (at room temperature)

Preheat oven to 345 degrees. Lightly grease 2 (8 inch) layer cake pans with vegetable oil or butter. Melt chocolate on top of double boiler. Turn off heat. Sift the sugar, flour, baking soda and salt together into mixing bowl. In a separate bowl, blend the hot coffee, sour cream and vegetable oil with a whisk. With the mixer on low speed, add the coffee mixture in a steady stream to the dry ingredients and mix well. Add eggs, one at a time and mix on low speed after each. Add chocolate and mix until the batter is uniform in color (about 10 seconds more). Divide into pans. Bake about 35 to 38 minutes.