This is one of the easiest and best bundt cakes I have ever made.
It comes from the Food Librarian's blog and I followed her recipe exactly.
I will make it all the time (well, not all the time, that might be a health hazard).
The combination of cinnamon and chocolate is beautiful. It's so fragrant.
Only a dusting of powdered sugar is needed for the top.
Cinnamon Chocolate Bundt Cake: (adapted from The Food Librarian)
1 cup water
½ cup vegetable oil
½ cup butter
5 tablespoons cocoa powder
2 cups all purpose flour
2 cups sugar
½ teaspoon salt
½ cup buttermilk
1 teaspoon baking soda
2 large eggs, beaten
1½ teaspoons cinnamon
1 teaspoon vanilla extract
Preheat oven to 375°F. In a small saucepan, bring the water, oil, butter, and cocoa powder to a boil. Meanwhile, whisk together the flour, sugar, and salt. Add the boiling mixture to the flour mixture and stir well.
Add in the buttermilk and baking soda.
Combine the eggs, cinnamon and vanilla in a small bowl and add to the batter. Stir until just combined.
Pour into a greased bundt pan and bake for
30-35 minutes or until a tester comes out clean.
Cool for 10 minutes in the pan before removing.
Dust with confectioners sugar and serve!