Spray a 6 cup bundt pan with nonstick cooking spray.
In large bowl, sift flour, cocoa, salt, baking powder, baking soda and Buttermilk Blend.
Set aside.
In medium bowl, combine water, coffee powder, and vanilla; stir until coffee is dissolved.
In large bowl, beat butter at medium speed until creamy.
Slowly add sugar.
Increase speed to medium-high; beat 4 to 5 minutes or until light and fluffy.
Reduce speed to medium.
Slowly add eggs to butter mixture, beating constantly.
Alternately add flour mixture and coffee mixture, beginning and ending with flour mixture, beating at low speed only enough to combine ingredients after each addition, scraping bowl as necessary. Spread batter evenly in pan.
Bake 45-55 minutes or until toothpick inserted in center comes out clean.
Cool cake in pan on wire rack 10 minutes.
Invert cake onto wire rack; cool completely.
Glaze
Melt butter in medium saucepan.
Add cream, sugar, Cocoa and dash salt; mix well.
Cook over medium heat until mixture is smooth and hot, do not boiling.
Whisk constantly.
Remove from heat; stir in vanilla.
Refrigerate 15-20 minutes or until slightly thickened.