Sift together the first 4 ingredients. Combine the coffee and chocolate over heat until chocolate is melted. Cool. Cream together the butter and sugar until fluffy. Add the eggs, one at a time, beating each on in. Beat in the vanilla and the chocolate mixture. Then add alternately the liquid and dry inredients, beating well in between. Pour batter into 2 well greased 8 inch cake pans. Bake in 350°F (180°C) oven for 1/2 hour. Cool cakes for about 10-15 minutes in pans before removing. Frost and fill the cake with the cinnamon whipped cream. Keep refrigerated, or add a little gelatin to the whipping cream to hold firm.
The coffee flavor gives body - but is not noticable in the final product.
7 Recipe Reviews
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