1 package Angel Food Cake Mix
1 1/3 cups Strong Coffee, cold
1/2 cup Semi Sweet Chocolate Chips
3/4 cup Whipping Cream
1 cup Semi Sweet Chocolate Chips
1 1/4 cups Whipping Cream
1/4 cup Icing Sugar
1 tsp Vanilla
1/4 tsp Cinnamon
Preheat oven to 350F.
Cake ~ Place angel food cake mix and coffee in mixer. Beat 30 seconds on low speed. Increase speed to medium and beat for 1 minute. Divide mixture into two 9" ungreased cake pans. Sprinkle with chocolate chips. Bake in preheated oven 30-35 minutes. Cool cake by placing them upside down on a wire rack while still in the pans.
Filling ~ Bring 3/4 cup cream to a boil. Add chocolate chips, stir to combine. Remove from heat and let cool slightly.
Topping ~ Whip cream until it has thickened and holds its shape. Beat in icing sugar and vanilla.
Assembly ~ Spread half the filling over bottom layer of cake, allowing chocolate to drip down sides. Place second layer on top. Spread with remaining filling. Cover with whipped cream, forming peaks to look like a cappuccino. Sprinkle with cinnamon. Refrigerate until ready to serve.
Not a NESTLÉ®-tested recipe.