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1
Heat oven to 350F Spray bottoms and sides of 2 (9-inch) round cake pans with cooking spray, then line bottoms of pans with cooking parchment paper or waxed paper.
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2
In medium bowl, beat coffee, cocoa and cinnamon with wire whisk until smooth; set aside to cool slightly.
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3
In another medium bowl, mix flour, baking powder, salt and baking soda until well blended; set aside.
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4
In large bowl, beat butter and sugar with electric mixer on high speed until creamy.
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5
Add eggs, one at a time, beating well after each addition; set aside.
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6
Stir buttermilk and vanilla into coffee mixture.
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7
Starting with flour mixture, alternately beat flour mixture, 1/3 at a time, and coffee mixture, 1/3 at a time, into butter mixture on medium speed, scraping bowl occasionally.
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8
When all ingredients have been added, beat 30 to 60 seconds longer or until batter is smooth and well blended.
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9
Pour into pans.
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10
Bake 32 to 37 minutes or until toothpick inserted near center comes out clean and cake springs back when touched lightly in center.
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11
Cool in pans on cooling racks 10 minutes.
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12
Remove cakes from pans to cooling racks (leave paper on cakes).
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13
Cool completely, about 30 minutes.
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14
In large bowl, beat dulce de leche and cream cheese on high speed about 2 minutes or until blended and smooth; scrape side of bowl.
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15
Beat in whipping cream until stiff peaks form.
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16
On serving plate, place 1 cake, rounded side down; remove paper liner.
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17
Spread 3/4 cup of the frosting over top to within 1/2 inch of edge.
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18
Remove paper from other cake.
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19
Place cake, rounded side up, on first cake.
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20
Frost side and top of cake with remaining frosting.
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21
Serve immediately, or refrigerate until serving.
