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1. Preheat the oven to 350 degrees F.
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Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment paper and butter the paper. If you don't have parchment paper you can butter the pan very well and then coat with some cocoa powder.
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2. Mix the flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Whisk to combine them well.
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3. Add the oil and sour cream and whisk to blend.
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4. Mix the ground espresso into the water then gradually beat into the batter mixture.
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5. Blend in the vinegar and vanilla.
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6. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed.
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7. Divide among the 3 prepared cake pans.
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8. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean.
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9. Let cool in the pans for about 20 minutes.
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10. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
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11. These cakes are very, very soft. They are a lot easier to work with after firming in the freezer for 30 minutes or more before you frost them. You'll be glad you did this.
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For Peanut Butter Frosting:
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Beat peanut butter and butter until well mixed then add sugar and vanilla, beat until light and fluffy. Frost the cooled (or frozen) cakes.
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For Chocolate Glaze (Optional):
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Heat milk or cream in the microwave or on the stove over low heat, then add chocolate chips and melt them into the hot cream. Just heat until melted and smooth, then pour onto the frosted cake.
