Chocolate Cinnamon Bundt Cake with Mocha Icing

I made this bundt cake for a picnic I went to a few weeks ago. It was super moist and had a nice, chocolatey, coffee flavor. Some of the reviews I read online did not care for the mocha frosting, but I liked it. One reviewer said a piece of this cake would be excellent with a glass of milk and I could not agree more. It is easy to make and most, if not all, of the ingredients are pantry staples.

Chocolate-Cinnamon Bundt Cake with Mocha Icing

Adapted from Bon Appetit

12-16 servings

1 c. boiling water

1/2 c. unsweetened cocoa powder

4 tsp. instant espresso powder, divided

2 c. unbleached all purpose flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. salt

2 1/2 c. (packed) light brown sugar, divided

1 c. vegetable oil

1 tbsp. vanilla extract

2 large eggs

1 1/4 c. mini semi-sweet chocolate chips, divided

(Note: regular sized chips fall to the bottom of the cake)

1/4 c. unsalted butter, room temperature

Preheat oven to 350. Spray bundt cake pan with cooking spray. Whisk boiling water, cocoa powder and 2 tsp. espresso powder in a small bowl or measuring cup. Whisk 2 cups flour, baking powder, cinnamon and salt in a medium bowl. Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tbsp. vanilla in a large bowl to blend. Add eggs; beat to blend. Beat mixture until smooth. 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 bundt pan.

Bake cake until tester inserted in center comes out clean, about 50 minutes. Cool the cake 10 minutes, invert cake onto rack, and cool 15 minutes longer. Meanwhile, stir 1/2 cup brown sugar, 2 tsp. espresso powder and 2 tbsp water in a 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 completely, slice and serve.