Preheat oven to 325℉ (160℃).
Sift the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
Beat the butter and sugars until light and fluffy in a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment. It takes about 5-6 minutes.
Beat the eggs in, one at a time. Beat well after each addition and scrape the bottom and sides of the bowl as needed.
In a small bowl, combine the vanilla, sour cream, and oil.
Add the flour mixture to the butter and egg mixture in the three additions. Alternate the dry ingredients with the sour cream mixture in two additions, beginning and ending with the flour. Mix until just combined.
Pour in the hot coffee and gently fold it into the mixture until just combined.
Pour the chocolate cake batter into a well-greased bundt pan. Tap the pan to get rid of large bubbles and bake in a 325℉ (160℃) oven for about an hour (up to 75 minutes) or until a toothpick or cake tester (sometimes I use my thermometer) comes out clean when inserted into the center.
Cool the cake in the pan on a wire rack for 15 minutes. Then, invert the bundt cake onto the wire rack and cool completely for about 1 hour.