In a bowl, combine flour, cocoa powder, baking soda, baking powder and salt. Whisk together, then add the sugar.
Add in espresso, brandy, vanilla, eggs, vegetable oil, sour cream. Whisk until combined.
Liberally grease 3 semi-sphere cake molds. Fill halfway.
Cut 3 circles out of tin foil. They need to be 1.5 inches larger than the cake molds. Cut 3 circles of parchment paper. These should be about 1 inch larger than the mold.
Layer the tin foil circle and parchment circle so that it covers the mold.
Create a seal by tying a piece of strong twine around the lip of the mold. Fold the excess foil and paper underneath.
Fill a large pot ½ way with boiling water.
Steam the cakes in the pot for about 1 ½ hours.
Open up the mold carefully.
Flip over and let cool.