Chocolate Cinnamon Cake with Butterscotch
Sauce and Coffee Whipped Cream

This super Chocolate Cinnamon Cake is a cinch to bake. And although it's scrumptious with the extra toppings, it's heavenly enough to stand alone.

Ingredients

Cake

• 3 cups all-purpose flour, + flour for dusting
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup butter
• 8 ounces unsweetened chocolate
• 3 eggs
• 2 cups granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups whole milk

Butterscotch Sauce

• 2 cups packed light brown sugar
• 1/2 cup light cream
• 4 tablespoons butter
• 1/4 cup light corn syrup

Coffee Whipped Cream

• 2 tablespoons instant coffee granules
• 2 cups heavy cream
• 1/4 cup granulated sugar

Instructions

1. Heat oven to 350 degrees F. Lightly coat a 10-cup Bundt or tube pan with nonstick cooking spray and dust with a little flour. Set aside.

Cake

1. Combine flour, cinnamon, baking powder and salt; set aside.
2. In a medium saucepan over low heat, melt butter and chocolate. Remove from heat and set aside to cool.
3. In a large mixing bowl with mixer at medium speed, beat eggs with sugar and vanilla extract until light and fluffy.
4. Slowly add chocolate. Reduce speed to low, and alternately add dry ingredients and milk in 3 additions.
5. Turn into pan, and bake 50 to 55 minutes, or until a wooden pick inserted in center comes out clean.
6. Remove to wire rack, and cool cake in pan for 5 minutes.
7. Place rack on top of pan and invert. Remove pan and cool cake completely. (Can be made up to 3 days ahead. Wrap well and refrigerate.)
8. To serve, spoon a puddle of Butterscotch Sauce onto 12 dessert plates. Lay a slice of cake on each and top with Coffee Whipped Cream.

Butterscotch Sauce*

1. In a medium saucepan over medium heat, bring all ingredients to a boil, stirring occasionally. Serve warm. (Can be made ahead to this point. Cover, cool and refrigerate up to 4 days ahead. Warm over low heat before serving.)

Coffee Whipped Cream

1. Dissolve coffee in 2 tablespoons hot water; set aside until completely cooled.
2. In a large bowl, combine cream with coffee and beat at high speed until soft peaks form.
3. Gradually add sugar and beat until stiff.

Notes

This creamy topping is also wonderful on ice cream or plain pound cake.

For an even more decadent topping, add a tablespoon of coffee liqueur to the cream mixture before beating.