In the Caribbean tradition of generous spicing, a rich chocolate cake is made even better infused with cinnamon and allspice. Serve this island-style dessert with rum ice cream and a pot of full-bodied coffee.
Allow butter, milk, and eggs to stand at room temperature for 30 minutes. Lightly grease and flour sides and bottom of a 9-inch spring form pan; set aside.
In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, the 1/2 teaspoon cinnamon, the allspice, and salt. Set flour mixture aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.
Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Fold in chocolate pieces. Spread batter evenly into prepared pan.
Bake in a 350 degree F oven for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan. Cool cake completely.
To serve, using a serrated knife, cut cake into wedges. Top each serving with a spoonful of whipped cream and sprinkle with additional cinnamon. Makes 12 servings.