Easy Chocolate Espresso Cake

Start by preheating your oven to 350°F. Line an 8X8 metal baking pan with parchment paper, going up and over the sides.
In a large bowl with an electric mixer, beat together the granulated sugar, all purpose flour, cocoa powder, baking soda, baking powder, and kosher salt.
In another bowl, beat together the egg, vanilla extract, milk, vegetable oil, and sour cream
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Microwave the water until hot, add the 1 tablespoon of instant espresso to the water, pour in the batter and mix until combined, scraping the bottom of the bowl.
Pour into the pan, spreading it out evenly. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 27-30 minutes or until a toothpick comes out clean. Don't open the oven door while the cake is baking.

Place the chocolate chips (or chopped chocolate) in a heat safe bowl. Add the room temperature butter on top and set aside.
In a small saucepan, combine the heavy cream and sugar. Warm over medium heat, stirring frequently, until the sugar is fully dissolved and the mixture is gently simmering. Do not let it boil.
Pour the hot cream mixture over the chocolate and butter. Let it sit for 1 minute, then stir until smooth and fully melted. If it is not fully melted, microwave for 10 seconds at a time stirring in between.
Stir in the vanilla extract and 3 teaspoons of instant espresso powder until fully dissolved.
Let it cool slightly, then taste. If you want a stronger coffee flavor, add 1 more teaspoon of espresso powder at a time until it’s just right.
Refrigerate until it reaches a thick, fudge like consistency. It should be spreadable, which typically takes 40–60 minutes.
Spread the frosting evenly over the cooled down cake.