Preheat oven to 350 and grease and flour two 8" round cake pans. Mix cocoa with instant coffee, add the boiling water and stir well. Cool to room temperature, then add the sour cream and vanilla. Blend well. Beat the butter until shiny and add the sugar slowly. Beat in the eggs one at a time. In a separate bowl, mix the flour and almond meal, salt and baking soda. Turn the blender on low and add 1/3 of the flour mixture to the butter; immediately add 1/3 of the chocolate mixture. Repeat this two more times and beat until the mixture is shiny. Pour the batter into two pans and bake for 25-30 minutes. Cool on wire racks completely before icing.
