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1
Sift the flour, baking powder, cinnamon and cloves together; set aside.
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2
Combine chocolate and coffee in small saucepan.
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3
Cook over low heat until the chocolate is melted, stirring constantly.
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4
Remove from heat and cool to room temperature.
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5
Cream the butter and sugar together in a mixing bowl, until they are light and fluffy.
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6
Use an electric mixer set on medium speed.
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7
Add eggs, one at a time, beating well after each addition.
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8
Beat in vanilla and chocolate mixture.
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9
Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition.
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10
Pour batter into 2 greased and waxed paper-lined 8-inch cake pans.
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11
Bake in a preheated 350 u00b0F oven for 30 minutes or until cake tests done.
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12
Cool in pans on racks for 10 minutes.
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13
Remove from pans, cool completely on racks.
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14
Chill large mixing bowl and beaters.
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15
Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread.
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16
DO NOT overbeat or you will have butter instead of whipped cream.
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17
To assemble the cake, place one cake layer on serving plate.
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18
Spread with Cinnamon Whipped Cream.
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19
Top with second cake layer.
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20
Frost sides and top with remaining Cinnamon Whipped Cream.
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21
Refrigerate until serving time.
