For decorations:
chocolate-covered coffee beans
unsweetened cocoa powder
Cake:
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan with a removable bottom
In a large bowl combine butter, sugar, baking powder, baking soda and salt at low speed of electric mixer until creamy. Increase speed to medium and beat 2 minutes or until pale and fluffy. Beat in eggs, one at a time, until well blended. Beat in vanilla. Reduce speed to low; beat in flour in 3 additions alternating with 2 additions of sour cream. Beat just until blended.
In a medium bowl combine chocolate chips, brown sugar, coffee and cinnamon. Add 1 cup batter; stir until well blended. Spoon 3 cups plain batter into prepared pan, spreading evenly. Spoon a ring of brown sugar batter 3/4 inch from the center and sides of the pan over the plain batter. Top with remaining plain batter. Spread gently to cover brown sugar batter.
Bake 1 hour or until toothpick tests clean. (Cake will have risen onle halfway up the pan.) Cool in pan on a wire rack.
Frosting:
Stir coffee and vanilla in a large bowl until coffee dissolves. Add cream cheese, butter and cinnamon. Beat on medium speed until fluffy. Beat in 10x sugar, 1 cup at a time, until smooth. If necessary refrigerate until frosting is spreadable.
Run a knife around the pan side and remove. Invert cake onto serving platter. Frost cake.
Decorations:
Cut an 8 1/2 inch round out of sturdy paper; cut assorted sized stars out of the paper. Place paper with cutouts over cake; sift cocoa powder over cake and carefully remove paper. Place chocolate-covered coffee beans around bottom of cake.
