-
1
For the cake:
-
2
Preheat oven to 350F (180C).
-
3
Coat a 9-by-13-inch glass baking dish with cooking spray with flour.
-
4
Or you can spray the pan with regular cooking spray, dust with flour and tap out the excess.
-
5
Melt chocolate in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted.
-
6
(Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.)
-
7
Set aside.
-
8
Mix together cake flour, whole-wheat flour, cocoa, baking powder, cinnamon and salt in a medium bowl.
-
9
Set aside.
-
10
Beat egg whites in a clean medium bowl with an electric mixer on high speed until soft peaks form.
-
11
Add 1/4 cup sugar in a slow, steady stream.
-
12
Continue beating until stiff peaks form.
-
13
Whisk together the remaining 1/2 cup sugar, brown sugar and oil in a large bowl on medium speed until combined.
-
14
Beat in egg yolks one at a time, then melted chocolate and vanilla, scraping down the sides of the bowl as necessary, until combined.
-
15
Add 1/2 cup milk to the egg-yolk mixture, beating on low speed, then add half the flour mixture.
-
16
Beat in the remaining 1/2 cup milk, then the remaining flour mixture just until combined.
-
17
Fold in the whites with a spatula, using long, even strokes.
-
18
Scrape the batter into the prepared pan, spreading evenly to the edges.
-
19
Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 25 to 30 minutes.
-
20
Cool on a wire rack for at least 1 hour.
-
21
For the almond cream:
-
22
Beat cream and powdered sugar in a medium bowl with an electric mixer on medium-high speed until the mixture is the consistency of sour cream, about 1 minute.
-
23
Beat in sour cream, almond extract, vanilla and cinnamon.
-
24
Serve the cake with the almond cream.
