This is another great recipe from Dorie Greenspan's baking cookbook. A mixture of chopped bittersweet chocolate, cinnamon and sugar is sandwiched between two layers of moist cinnamon cake. The original recipe calls for some instant espresso powder in the chocolate mixture, but I didn't have any, so I omitted it. I don't think the recipe suffered at all from this. The top layer is melted bittersweet chocolate with a little bit of butter. After the frosting hardens, the cake is cut into generous squares.
Sometimes, I feel like baking but I don't want to dirty up every dish in the kitchen. This cake has a minimal amount of prep, and doesn't use a ton of bowls. You don't even have to wait for your butter to soften since it gets melted anyway.