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1
Combine all ingredients in small saucepan.
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2
Stir over low heat until sugar and coffee dissolve.
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3
Let cool.
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4
(Can be made 2 days ahead.
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5
Chill.)
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6
Position rack in center of oven; preheat to 350F.
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7
Butter two 9-inch-diameter cake pans with 2-inch-high sides.
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8
Line bottoms with waxed paper; butter paper.
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9
Dust with flour.
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10
Stir chocolate in top of double boiler set over simmering water until melted.
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11
Remove from over water.
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12
Sift flour, baking powder, cinnamon and salt into medium bowl.
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13
Stir coffee powder into milk in another medium bowl until dissolved.
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14
Using electric mixer, beat sugar and butter in large bowl until well blended.
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15
Beat in eggs 1 at a time.
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16
Mix in melted chocolate and vanilla.
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17
Add dry ingredients alternately with milk mixture in 3 additions.
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18
Divide batter between pans.
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19
Bake cakes until tester inserted into center comes out clean, about 35 minutes.
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20
Cool cakes in pans on racks 10 minutes.
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21
Cut around pan sides.
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22
Turn cakes out onto racks and cool completely.
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23
Peel off paper.
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24
Cut each cake horizontally in half.
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25
Using bottom of tart pan as aid, transfer 1 cake layer, cut side up, to platter.
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26
Brush cake layer with 2 tablespoons syrup.
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27
Spread 3/4 cup frosting over cake layer.
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28
Repeat layering 2 times, using 1 cake layer, 2 tablespoons syrup and 3/4 cup frosting for each layer.
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29
Top with fourth cake layer, cut side down.
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30
Spread remaining frosting over cake.
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31
(Can be made 1 day ahead.
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32
Cover and let stand at room temperature.)
