- 2 1/4 cups sifted Swans Down® Cake Flour
- 2 cups light brown sugar
- 1 cup unsweetened cocoa powder + extra for dusting pan
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup warm coffee
- 1 cup buttermilk
- 1/3 cup grapeseed oil (or other neutral-flavor vegetable oil)
- 2 eggs
- 2 teaspoons vanilla extract
- Chocolate Caramel Glaze
- 1 cup bittersweet chocolate, melted
- 1/2 cup water
- 1 cup sugar
- 1 cup heavy cream, room temperature
- 1 teaspoon vanilla extract