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1
Heat oven to 350F.
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2
Grease and flour 2 (9-inch) cake pans; line bottom of pans with parchment or waxed paper; set aside.
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3
Combine flour, cocoa, baking soda, salt and 1/2 teaspoon cinnamon in bowl; set aside.
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4
Combine sugar, 1/2 cup butter and oil in bowl.
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5
Beat at medium speed, scraping bowl often, until creamy.
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6
Continue beating, adding egg and vanilla, until well mixed.
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7
Gradually add flour mixture alternately with buttermilk and coffee, beating at low speed until well mixed.
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8
Spoon batter evenly into prepared pans.
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9
Bake 30-32 minutes or until toothpick inserted in center comes out clean.
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10
Cool 10 minutes.
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11
Remove from pans.
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12
Cool completely.
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13
Remove parchment paper.
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14
Combine chocolate, 1/2 cup whipping cream, 1 tablespoon butter and corn syrup in saucepan.
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15
Cook over medium heat until chocolate is melted.
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16
Refrigerate 1 hour or until thickened.
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17
Beat remaining 1 1/2 cups whipping cream in bowl at high speed until soft peaks form.
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18
Add powdered sugar and 1/4 teaspoon cinnamon; continue beating until stiff peaks form.
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19
Place 1 cake layer on serving plate.
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20
Spread chocolate mixture over cake layer.
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21
Spread 1 cup whipped cream mixture over chocolate mixture.
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22
Top with remaining cake layer; frost with remaining whipped cream mixture.
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23
Store refrigerated.
