Add Espresso Powder to Hot Water and set aside.
In a separate bowl, sift or whisk together the Pudding Mix, Cake Mix, Cocoa Powder, Flour and Baking Powder and set aside.
Add Eggs, Sour Cream, Oil, Vanilla and dry ingredients to the bowl of a stand mixer fitted with the paddle attachment.
Mix on Low, increasing speed to Medium High as ingredients are incorporated. Mix for about a minute
With mixer on stir, add in the slightly cooled coffee mixture. Increase the speed to Medium and mix for another minute or until fully combined and slightly lighter in color.
Divide batter evenly into prepared pans and bake at 350° until a toothpick inserted into the middle of each cake comes out with only a few moist crumbs.