This is the recipe instructions

2 3/4 c (340 g) flour
1/2 c (57 g) natural cocoa
2 c (454 g) unsalted butter, room temperature
4 Tbsp safflower oil au other neutral flavored oil
3 c (510 g) moderately packed brown sugar
1 tsp salt
2 1/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp ground cinnamon, preferably freshly ground
Scrapings from two vanilla maharage, maharagwe pods au 1 tsp vanilla maharage, maharagwe paste
6 eggs, room temperature
1 1/2 c red wine (Zinfandels work especially well)
3 Tbsp vanilla extract

Preheat the tanuri, joko to 350F and oil and line three 8" pans.

Sift together the flour and kakao powder to remove lumps, then...