½ cup strongly brewed coffee or tea, at room temperature
¼ cup whiskey or orange juice
1 tsp. vanilla extract
For the chocolate layer:
1 cup all-purpose flour
½ cup medium rye flour
⅓ cup dark cocoa powder, sifted
1½ tsp. baking powder
½ tsp. baking soda
¼ tsp. kosher salt
1 cup sugar
½ cup dark brown sugar
½ cup neutral oil
2 large eggs, room temperature
1 tsp. vanilla extract
1 cup cream soda (preferably Dr. Brown’s brand)
For the glaze:
8 oz. dark chocolate, finely chopped (preferably 60%)
2 Tbsp. coconut oil
1 Tbsp. clover honey
Preheat the oven (with one of the racks positioned in the bottom third) to 350°F. Lightly grease an angel food cake pan with neutral oil. Line the bottom of the pan with a circle of parchment paper, lightly grease the paper, then dust the pan very lightly with all-purpose flour, knocking out any excess.
Make the honey cake layer: In the bowl of a stand mixer fitted with the whisk attachment, stir together the flour, baking powder, cinnamon, nutmeg, cardamom, orange zest, baking soda, allspice, ginger, and salt. In a medium bowl, whisk together the honey, dark brown sugar, oil, sugar, eggs, coffee, whiskey, and vanilla. Turn the mixer on low and gradually pour in the wet mixture, occasionally pausing to use a silicone spatula to scrape down the bottom and sides of the bowl, until the batter is smooth. Pour evenly into the prepared cake pan and set aside.
Make the chocolate cake layer: Clean and dry the stand mixer bowl and whisk and return to the mixer. To the bowl, add the flour, rye flour, cocoa powder, baking powder, baking soda, and salt. In the medium bowl, whisk together the sugar, brown sugar, oil, eggs, vanilla, and cream soda. Turn the mixer on low and gradually pour in the wet mixture, occasionally pausing to use a silicone spatula to scrape down the bottom and sides of the bowl, until the batter is smooth. Slowly and evenly pour the chocolate batter over the honey batter. Using an offset spatula or the back of a spoon, smooth the surface of the cake, but do not swirl the two layers together. Place the cake pan on a large baking sheet, transfer to the oven, and bake until a cake tester inserted in the center of the cake comes out clean, 60–75 minutes. Transfer the cake to a wire rack and set aside to cool in its pan for 30 minutes.
Meanwhile, make the glaze: To a heatproof bowl set over a small pot of simmering water, add the chocolate, coconut oil, and honey; cook, stirring frequently, until the chocolate is nearly melted, about 5 minutes. Remove from the heat and set aside, stirring occasionally, until the glaze is completely smooth. Set aside.
Using an offset spatula or a thin knife, loosen the cake from the sides of the pan. Invert onto a plate to remove from the pan, discard the parchment paper circle. Set aside to cool completely before inverting the cake once again onto a large serving plate. Pour the glaze evenly over the top of the cooled cake, allowing the excess to drip down the sides. Cut into slices and serve at room temperature. Covered loosely with plastic wrap, the cake will keep well at room temperature for 4 days, or longer if refrigerated.