- ¾ c Flour; Unbleached, Sifted
- 2 t Baking Powder
- 1 t Cinnamon; Ground
- ⅛ t Cloves; Ground
- 4 oz Semisweet Chocolate
- ½ c Brewed Strong Coffee
- 2 c Heavy Whipping Cream
- ¼ c Sugar
- ½ c Butter Or Regular Margarine
- 1 c Sugar
- 2 ea Eggs; Large
- ½ c Milk
- ½ t Cinnamon; Ground
- Vanilla Extract
the flour, baking powder, cinnamon and cloves together; set aside. Combine
chocolate and coffee in small saucepan. Cook over low heat until the chocolate
is melted, stirring constantly.
Remove from heat and cool to room temperature.
Cream the butter and sugar together in a mixing bowl, until they are light and
fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time,
beating well after each addition. Beat in vanilla and chocolate mixture. Add dry
ingredients alternately with milk to the creamed mixture, beating well after
Pour batter into 2 greased and waxed paper-lined 8-inch cake
pans. Bake in a preheated 350 degree F. oven for 30 minutes or until cake tests
done. Cool in pans on racks for 10 minutes.
Remove from pans; cool completely on
racks. To assemble the cake, place one cake layer on serving plate. Spread with
Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with
remaining Cinnamon Whipped Cream. Refrigerate until serving time.
WHIPPED CREAM: Chill large mixing bowl and beaters. Combine cream, sugar,
vanilla, and cinnamon and beat with an electric mixer set at high speed until
soft peaks form and mixture is thick enough to spread.