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Make the chocolate torte:
1. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter the bottom and side of a 10-inch round cake or springform pan. Line the bottom of the pan with a circle of baking parchment or waxed paper. Lightly dust the side of the pan with flour and tap out the excess.
2. In a large bowl, using a wire whisk, stir together the flour, cocoa powder and baking powder. Sift the flour mixture onto a large piece of waxed paper.
3. In a 4 1/2-quart bowl of a heavy-duty electric mixture using the paddle attachment, beat the butter at medium-high speed for 1 minute, until
creamy. Gradually add the sugar, and continue to beat the mixture for 3 minutes, until fluffy. Add the eggs, one at a time, and beat for 2 minutes, until well combined, scraping down the bowl as necessary. On low speed, add the flour mixture one-third at a time and mix just until combined.
4. In a small bowl, whisk together the sour cream and baking soda. Add the sour cream mixture to the batter and mix on low speed just until combined. Scrape the batter into the prepared pan and spread it evenly with a spatula.
5. Bake the torte for 55 to 60 minutes, or until the edge of the cake pulls away slightly from the side of the pan and the cake springs back when
gently pressed. Cool the cake in the pan set on a wire rack for 10 minutes. Invert the cake onto a wire rack and carefully peel off the paper, leaving it loosely attached to the bottom of the cake. Invert the cake onto another
wire rack so that the cake is right-side-up. Cool the cake completely.

Make the espresso buttercream:
6. In a small heavy saucepan, combine the sugars and water. Cook over medium-low heat, stirring constantly with a wooden spoon until the sugar dissolves. Stop stirring and reduce the heat to low. Place the egg whites and cream of tartar in a grease-free 4 1/2-quart bowl of a heavy-duty electric mixer fitted with the wire whip attachment. Beat the whites at low speed until frothy. Gradually increase the speed to medium-high and continue to beat the egg whites until soft peaks start to form. At this point raise the heat under the sugar syrup to medium-high and bring the mixture to a boil. Cook the mixture until the syrup registers 240ºF. on a candy thermometer. While continuing to beat the egg whites at medium speed, gradually pour the hot syrup down the side of the bowl into the beaten egg whites. Continue beating until the meringue is tepid and forms soft, glossy peaks.
7. One tablespoon at a time, at medium speed, gradually beat in the softened butter. Scrape down the side of the bowl. In a small cup stir together the instant espresso powder and hot water. Add the coffee syrup to the buttercream and continue to beat at medium speed for 30 seconds or until completely blended.

Make the Kahlúa syrup:
8. In a small saucepan, combine the water and sugar. Cook over medium heat, stirring constantly with a wooden spoon, until the sugar dissolves. Raise the heat to medium-high and bring the syrup to a boil. Remove the pan from the heat and cool the syrup. Stir in the Kahlúa.

Make the chocolate glaze:
9. Place the chocolate in a medium bowl. In a small saucepan over medium heat, bring the cream, sugar and corn syrup to a gentle boil. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds
to melt the chocolate. Gently whisk until smooth; stir in the vanilla. Cool
the glaze until it starts to thicken slightly, stirring occasionally.

Assemble the cake:
10. Using a long, serrated knife, slice the chocolate torte into two layers of equal thickness. Place one of the layers on a 9-inch cardboard cake round. Brush the layer well with some of the Kahlúa syrup. Using a metal cake spatula, spread 1 1/2 cups of the espresso buttercream evenly onto the cake layer. Top with the remaining cake layer. Spread the top and sides of the cake evenly with the remaining buttercream. Refrigerate the cake for 20 minutes, to set the buttercream.