2 Cups all-purpose flour
1 1/2 Cups sugar
1 1/2 Cups sour cream
1 Cup butter
1/2 Cup cocoa
1 Tablespoon instant-coffee powder (you may be able to use espresso powder, I never tried)
1 Teaspoon Baking soda
1 Teaspoon baking powder
1 Teaspoon almond extract
2 Eggs
Preheat oven to 350. Grease two 9-inch round cake pans.
In large bowl with mixer at low speed, beat first 10 ingredients until well blended, occasionally scraping bowl with rubber spatula.
Pour batter into prepared pans. Bake 35-40 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pans on wire racks 10 minutes. Remove cakes from pans, cool completely on racks.
When cool, frost with Chocolate Sour-Cream Frosting.