Super Moist Chocolate Cake & Chocolate Cream Cheese Frosting

Chocolate Cake 
0 Preheat your oven to 350°F. Grease an 8-inch springform pan, dust it lightly with cocoa powder, and line the bottom with parchment paper.
2 In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt, then set it aside.
3 In a large bowl, whisk together the oil and sugar for about 1 minute, until well combined. Add the eggs one at a time, mixing after each one. Stir in the vanilla and sour cream until smooth.
4 Gradually add the dry ingredients and coffee, alternating between the two, mixing until everything is incorporated.
5 Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Cream Cheese Frosting
7 Beat the butter and vanilla extract on medium speed until light and fluffy, about 2–3 minutes.
8 Add the cream cheese and mix on medium speed just until smooth and combined, about 20–30 seconds.
9 Gradually add the powdered sugar, cocoa powder, and salt, mixing on low speed until incorporated. Increase to medium speed and beat briefly until smooth and fluffy. Avoid overmixing once the cream cheese is added, as this can cause the frosting to loosen.