This cake is good. Really, really good. And it's pretty easy too.The flavor combination of chocolate and cinnamon is pretty unique, and it is so incredibly moist in a way that many chocolate cakes aren't. Plus the bundt shape makes it pretty and presentable.This is a technique you don't see much in cakes: boiling the fat with water, and then adding it to the dry ingredients. I'm not one to pretend I know the science behind it, but it really created a very moist cake.Though I love this cake the way it is, you could definitely play with the flavorings to create something different - changing spices and extracts for new combinations.
Tip of the Day: I think of baking times for cakes as a guideline. Whatever the recipe says, its important to keep an eye on your cake (but don't open the oven too many times!) looking for done-ness with your eyes, fingers and the toothpick test. Start looking ten minutes before the stated time, and adjust baking time accordingly.
Recipe: (from The Food Librarian)
1 cup water
1/2 cup oil
1/2 cup (1 stick) butter or margarine
1/4 cup plus 1 tbsp cocoa powder
2 cups flour
2 cups sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1 tbsp baking soda
1/2 cup buttermilk
1 tsp vanilla
Bring the water, oil, butter and cocoa powder to a boil.
In a separate bowl, whisk together the flour, sugar, salt, cinnamon and baking soda. Pour in cocoa mixture.
Mix in the buttermilk, then the eggs one at a time, and the vanilla.
Pour into a grease bundt pan, and bake on 375F for 30 to 35 minutes.
Cool in the pan for 25 minutes, then invert on to a cooling rack.