Step 1

Read all recipe notes before starting recipe.

Step 2

Bring butter and eggs to room temperature. Grease and flour a 10-inch tube; set aside. Preheat oven to 350 degrees.

Step 3

Whisk cocoa powder with hot coffee in a medium-sized bowl until smooth. Set aside to cool a bit.

Step 4

In a large bowl or stand mixer beat butter and shortening at medium speed for 1 minute. Gradually add sugar, beating at medium speed until light, fluffy and very pale yellow in color (about 5 minutes).

Step 5

Add eggs, one at a time, mixing until just combined after each.

Step 6

Whisk brown sugar and vanilla extract into the cocoa/coffee mixture until smooth.

Step 7

Sift together flour, baking powder and salt in a separate bowl. Gradually add flour mixture and cocoa mixture to creamed butter/sugar, alternating each, beginning and ending with flour mixture, mixing at low speed until combined.

Step 8

Pour batter into prepared pan then bake at 350 degrees for 60-75 minutes or until done. Cool in pan, then plate top-side up. Store at room temperature in an airtight container.