Choco-Cinna-Mocha Goodness from Bon Appétit

This is a rich and delicious cake that is simple to prepare. The ingredients are basic pantry staples and budget friendly. I used Starbucks Via instead of instant espresso powder and found the cake to have a rich coffee flavor. The only accompaniment needed is a glass of cold milk.

Recipe: Chocolate-Cinnamon Bundt Cake with Mocha Icing

Bon Appétit

Ingredients:

1 cup boiling water
1/2 cup natural unsweented cocoa power (I prefer Scharffen Berger)
4 packets Starbucks Via, 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
2 large eggs
1 1/4 cups semisweet chocolate chips, divided
1/4 cup unsalted butter, room temperature

Preparation:
Preheat oven to 350 degrees, Generously spray a 12 to 15 cup nonstick Bundt pan with Pam Baking or Baker's Joy. Whisk 1 cup boiling water, cocoa powder, and 2 packets of Starbucks Via in a 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 50 minutes. Cool the cake 10 minutes in the Bundt pan on a wire rack. Invert cake onto rack; cool 15 minutes longer.

Meanwhile, stir remaining 1/2 cup brown sugar, 2 packets of Starbucks Via 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.