- 2 1/4 cups sifted Swans Down® Cake Flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 3/4 cup unsweetened cocoa powder
- 2 cups brown sugar
- 1 cup vegetable oil
- 1 cup hot coffee (we used French Market® Coffee)
- 1 cup buttermilk
- 2 larges eggs
- 1 teaspoon vanilla extract
Frosting
- 2 batches Mousseline Buttercream
- Food coloring, as desired
Royal Icing
- 1 1/2 cups confectioners’ sugar, sifted
- 1 to 2 tablespoons water
- Red food coloring