Preheat your oven to 350°F (175°C).

Grease a bundt pan with cooking spray or butter, and dust with flour.

In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.

In a separate large bowl, mix the eggs, vegetable oil, cooled coffee, and vanilla extract until well combined.

Gradually add the dry mixture to the wet mixture, stirring gently until everything is incorporated. Do not overmix!

Transfer the batter into the prepared bundt pan and smooth out the top.

Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for about 10-15 minutes, then turn it out onto a wire rack to cool completely.

In a saucepan over medium heat, melt the sugar until it’s a light amber color.

Carefully add the butter and then the cream, stirring until smooth.

Remove from heat and add the sea salt.

Once the cake is completely cooled, drizzle the salted caramel over the top and enjoy a slice.