2Over low heat, melt chocolate in coffee in small saucepan; stir frequently to avoid burning chocolate.
Once combined, remove from heat, and allow to cool to room temperature.
3Using an electric mixer on MEDIUM speed, cream butter and sugar together in a mixing bowl, until light and fluffy.
4Add eggs, one at a time, beating well after each addition.
Add cooled chocolate/coffee mixture and continue to beat.
5Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition.
6Pour batter into 2 greased and waxed paper-lined 8-inch cake pans.
7Bake in a preheated 350 oven for 30 minutes or until cake tests done; cool in pans on racks for 10 minutes.
8Remove from pans; cool completely on racks.
9To assemble the cake, place one cake layer on serving plate; spread with Cinnamon Whipped Cream and top with second cake layer.
10Frost sides and top with remaining Cinnamon Whipped Cream; refrigerate until serving time.
11CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters.
12Combine 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; DO NOT overbeat or you will have butter instead of whipped cream.