Instructions

ESPRESSO SYRUP

1. Combine all ingredients in a small saucepan and stir over low heat until sugar and espresso powder have dissolved. Set aside to cool.

CAKE

1. Position a rack in the center of the oven and preheat oven to 350 degrees. Coat 2 8-inch round cake pans with nonstick baking spray and set aside. Place chocolate in top of a double boiler set over simmering water and stir until melted and smooth. Remove from the water and set aside.
2. Whisk together the flour, baking powder, cinnamon, and salt in a medium-sized bowl. Stir milk and espresso powder in 2 cup measuring cup until espresso dissolves. In a large bowl, with an electric mixer beat together sugar and butter until light and fluffy, about 3 to 4 minutes. Beat in eggs 1 at a time. Mix in melted chocolate and vanilla. Beat in dry ingredients alternating with the milk mixture in 3 additions each. Evenly divide batter among prepared cake pans.
3. Bake cakes for about 30 to 35 minutes or until a cake tester inserted in the center comes out with a few moist crumbs attached. Cool cakes in their pans on wire racks for 10 minutes. Invert cakes on wire racks to cool completely.

FROSTING

1. Combine butter, ¾ cup sugar, half and half, and espresso powder in a large pan. Stir over medium heat until sugar dissolves and mixture comes to a simmer. Remove from the heat. Add both chocolates and whisk until completely melted and smooth. Whisk in vanilla. Transfer chocolate to a large bowl and sift in powdered sugar and cinnamon and whisk to blend together. Chill in the refrigerator for about 1 ½ hours just until firm enough to spread, stirring occasionally.

ASSEMBLE

1. Cut each cake horizontally creating 2 layers from each cake. Place 1 cake layer on a platter or cake pedestal and brush cake layer with espresso syrup with a pastry brush. Spread about ¾ cup fudge frosting on top of the cake layer. Repeat this process with the remaining cake layers, syrup and frosting. Place the last cake layer on top cut side down and spread remaining frosting over the top and sides of the cake.
2. Crush a few Loacker Wafers in a zip top bag. Place crumbs on the bottom edge of the cake. Sprinkle a few crumbs on top of the cake in the center, and place a few wafers on top.