Preheat oven to 350F. Grease two 8" loaf pans or line with parchment paper and set aside.
In a medium bowl, sift the AP flour, cake flour, baking powder, baking soda, and salt. Stir to evenly distribute and set aside.
Chop the unsweetened chocolate into small pieces and place in a medium bowl, add the cocoa powder.
Pour the hot coffee over the chocolate and cocoa powder and allow 1-2 minutes for the hot coffee to melt the chocolate.
Gently stir the chocolate coffee mix using a fork until a smooth mixture is formed.
Add gin and sour cream to the chocolate mixture and stir to combine. Set aside.
In a bowl of a standing mixer, place the sugar and butter and mix medium-high speed for about 4-5 minutes. Until light and fluffy.
Reduce speed to low and add eggs, one at a time waiting for each egg to fully incorporate before adding the next.
Add the flour in three additions alternating with the chocolate sour cream mix.
Right after adding the last portion of the flour, turn the mixer off and use a rubber spatula to incorporate any flour or egg residue.
Divide the batter between the prepared pans and bake for about 50-55 minutes, or just until a tooth pick comes out clean from the center of the cake.
Remove from the oven and allow to cool before removing from pans.
Once the cakes have cooled, remove from pans and set on a serving dish or a cooling rack that is placed on a cookie sheet lined with baking paper.
Melt the chocolate and vegetable shortening and glaze the cakes.