I can't say enough about this cake. I am not a big chocolate fan, but this is different. The cake is dense and a little chewy and the cinnamon and bourbon are subtle, but make a big difference. The caramel buttercream is amazing. I have never made caramel from scratch. Make sure to watch it carefully because it will go from light brown to amber quickly. Also when you add the cream it will really bubble so be prepared and keep stirring. Last thing, this is a little bit of a process. I know it says 3 hours, but I strongly suggest reading through a few times and plan for, at least, 4 hours.
This cake turned out medium-dark chocolate (not the darkest, but still good), with a dense, moist, soft texture. It was sweet and delicious. Modifications: Instead of chocolate chips, I used 9 ounces of melted bittersweet chocolate (Valrhona). I didn't add cinnamon or bourbon, and I used warm water instead of hot coffee. Also, I baked it in a 9x13 pan for about 35 minutes. I've shared it with friends and they love it too. I recommend this recipe.
The base chocolate cake was really REALLY delicious. The caramel icing rich and delicious, but when making the caramel, I recommend adding the butter before the cream and stirring/whisking until combined, then taking it off heat and adding cream.
This is really a rich and delicious dark chocolate cake with ganache complimented with the light creamy caramel buttercream frosting. This will definitely satisfy any chocolate lovers sweet tooth.