Chocolate Cinnamon Bundt Cake with Mocha Icing

"Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth
seeking the successive autumns."
George Eliot



I can’t even express how much I love fall. I could wax poetic about it all day long. It refreshes me, renews my love for nature, makes me thankful to be alive. It makes getting in the kitchen so much more enjoyable with that cool breeze coming in through the window.





It feels like it’s been ages since I was in my own kitchen, doing what I love the most. Measuring, mixing, photographing. It felt so, so good to at it again. I’d forgotten how much I love the process, scooping flour into the measuring cup, leveling off the top, packing the brown sugar, cracking the eggs. It’s peaceful and therapeutic for me.



I even love the waiting, the anticipation of having something in the oven. I’m a compulsive checker though, pulling the oven door open every 10 minutes, even though I know I shouldn’t.



Today has been a good day. As I sit here with an empty cake plate beside me, I’m incredibly thankful, for the weather, for my family, for good food.

Chocolate Cinnamon Bundt Cake with Mocha Icing
From Bon Appetit, September 2009

Ingredients

• 1 cup boiling water
• 1/2 cup natural unsweetened cocoa powder
• 4 teaspoons instant espresso powder, divided
• 2 cups unbleached all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 1/2 cups (packed) golden brown sugar, divided
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 large eggs
• 1 1/4 cups mini semisweet chocolate chips, divided
• 1/4 cup (1/2 stick) unsalted butter, room temperature

Preparation

• Preheat oven to 350°F. Generously brush 12- to 15-cup nonstick Bundt pan with oil. Whisk 1 cup boiling water, cocoa powder, and 2 teaspoons espresso powder in 2-cup glass measure. Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl. Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tablespoon vanilla in large bowl to blend. Add eggs; beat to blend. Beat mixture until smooth, about 30 seconds longer. Beat in half of flour mixture, then cocoa mixture. Add remaining flour mixture; beat to blend. Fold in 1 cup chocolate chips. Transfer batter to prepared Bundt pan.
• Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool the cake 10 minutes. Invert cake onto rack; cool 15 minutes longer.
• Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons espresso powder, and 2 tablespoons water in small saucepan over medium heat until sugar melts. Remove from heat. Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt. Cool slightly. Using spoon, drizzle icing over cake. Cool cake completely, slice, and serve.