Heat oven to 350 degrees. Line bottom of a 9-inch springform pan with parchment paper. Coat paper with no-stick cooking spray.
Place chocolate and butter in medium microwave-safe bowl. Microwave on HIGH power 45-60 seconds or until chocolate is melted and smooth when stirred.
Combine coffee, potato flakes, cinnamon and cayenne in large mixing bowl, stirring until moistened. Blend in sugar and vanilla. Blend in chocolate mixture and egg yolks. Stir together flour, baking powder and salt. Gradually blend into chocolate mixture.
Beat egg whites on medium speed of electric mixer until stiff. Add to chocolate mixture and blend on low speed until completely blended, scraping sides and bottom of bowl frequently. Pour batter into prepared pan.
Bake 55-60 minutes or until set in center. Cool completely in pan on wire rack. Remove from pan. Sprinkle liberally with powdered sugar.
Combine whipping cream, powdered sugar, cinnamon and vanilla in medium mixing bowl. Beat on medium speed of electric mixer until stiff. Serve with cake.