(sent by Quttah)
1¾ cups unbleached flour, sifted
1 teaspoon cinnamon
1/8 teaspoon ground cloves
4 ounces semisweet chocolate
1/2 cup brewed strong coffee
1/2 cup butter or regular margarine
1 cup sugar
1 teaspoon vanilla
1/2 cup milk
Cinnamon Whipped Cream
2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon cinnamon
Sift together the flour, baking powder, cinnamon and cloves; set aside.
Combine chocolate and coffee in a small saucepan. Cook over low heat until chocolate is melted, stirring constantly. Remove from heat and let cool to room temperature.
With an electric mixer set on medium speed, cream butter and sugar together in a mixing bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Beat in vanilla and the chocolate mixture. Add dry ingredients alternately with the milk to the creamed mixture, beating well after each addition.
Pour the batter into 2 greased and wax paper-lined 8-inch cake pans.
Bake in a preheated 350° oven for 30 minutes, or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks.
Cinnamon whipped cream: Chill a large mixing bowl and beaters. Combine the cream, sugar, vanilla and cinnamon in the chilled bowl. Beat with an electric mixer set at high speed until soft peaks form and the mixture is thick enough to spread. Do not overbeat or you will have butter instead of whipped cream.
To assemble: Place one cake layer on a serving plate. Spread with some of the cinnamon whipped cream. Top with the second cake layer. Frost the sides and top with the remaining cinnamon whipped cream.
Refrigerate until served.