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1
Preheat oven to 325u00b0.
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2
Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy.
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3
Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy.
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4
Add eggs, 1 at a time, beating just until yellow disappears after each addition.
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5
Microwave chocolate chips or baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15-second intervals.
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6
Make the easy hot fudge sauce + coconut + sea salt.
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7
Combine all of the ingredients in a medium bowl.
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8
Heat over a double boiler, whisking constantly.
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9
Heat until the cocoa powder has dissolved and the mixture is smooth. (2 min)
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10
Let it cool on the countertop.
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11
Stir in melted chocolate, easy hot fudge sauce + coconut + sea salt, and vanilla until smooth.
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12
Combine flour, cinnamon, baking soda and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
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13
Beat at low speed just until blended after each addition.
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14
Pour batter into a greased and floured 10-inch (14-cup) tube pan.
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15
Bake at 325u00b0 for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Checked it every five minutes after one hour has elapsed.
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16
Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely (about 1 hour and 30 minutes).
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17
Sprinkle with powdered sugar, if desired, or garnish with any of the other suggestions.
