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1
Line two jelly roll pans with parchment or wax paper.
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2
Sift together the flour and the cocoa powder and set aside.
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3
Place the eggs and 1 1/2 cups** sugar in the top of a double boiler set over gently simmering water until the mixture reaches 120 F (49 C).
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4
Pour the mixture into an electric mixer and whip until the eggs triple in size and just begin to recede in volume.
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5
Gently fold in the sifted flour and then the melted butter.
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6
Gently pour the mixture into the prepared pan and bake at 350 F (177 C) until the cake springs back when touched, about 10 minutes.
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7
Remove from oven and allow to cool in the pan a couple of minutes before removing from the pan to finish cooling.
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8
To make the whiskey simple syrup, combine the remaining sugar and the water and bring to a boil.
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9
Stir until the sugar dissolves and remove from heat.
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10
When the mixture has cooled, stir in the whiskey, adding more if a stronger flavor is desired.
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11
Set aside.
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12
In another saucepan, heat the cream to a simmer.
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13
Place the chocolate in a large bowl and add the hot cream.
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14
Stir gently until all the chocolate has melted.
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15
Add the butter and stir to incorporate.
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16
Stir in the remaining whiskey and cinnamon and chill until the mixture starts to thicken.
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17
When the chocolate mixture has thickened, place in the bowl of an electric mixer and whip until light and fluffy.
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18
Remove the paper from the cake and cut, width-wise, into 4 pieces.
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19
Lightly brush one piece of cake with some of the simple syrup.
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20
Spread some of the chocolate over the cake and cover with another piece of cake.
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21
Repeat using the remaining cake.
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22
Frost the outside with the chocolate and dust with cocoa powder.
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23
Refrigerate until needed.
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24
** Measurement specific to original recipe yield of 12 servings.
