Preheat the oven to 340°F/170°C. Grease and line three 6-inch cake pans (or two 8-inch cake pans) with parchment paper and set aside.
In a bowl, sift together the cake flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
In a separate bowl, combine the eggs, granulated sugar, light brown sugar, olive oil, sour cream, milk, water, instant espresso, and vanilla. Add the flour mixture and stir until just combined.
Divide the batter evenly among the cake pans and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for about 10 minutes before taking it out onto a wire rack to cool completely. After the cakes have cooled completely, slice the domes off the top.