Chocolate & Cinnamon Espresso Cake

When only cake and coffee will do, reach for this chocolatey home run.

• 1 cup boiling water
• 1/2 cup cocoa powder
• 4 tsp instant espresso powder
• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 1/2 tsp ground cinnamon
• 1 tsp salt
• 2 cups packed brown sugar
• 1 cup walnut oil
• 1 tbsp vanilla extract
• 2 large eggs
• 1 cup mini chocolate chips (we used
  semi-sweet)

Preheat your oven to 350˚F, and generously grease and flour a 12-cup Bundt pan.

In a medium bowl, whisk together the boiling water, cocoa and espresso powder. In a second medium-sized bowl, whisk together the flour, baking powder, cinnamon and salt. Set both bowls aside.

In a large mixing bowl, beat the brown sugar, walnut oil, vanilla extract and eggs with an electric mixer on medium speed. When smooth, beat in half the flour mixture, followed by all of the cocoa mixture. Add the remaining flour, and beat until smooth.

Fold in the chocolate chips, and carefully pour the batter into the prepared Bundt pan. Place the cake in the preheated oven, and bake for 45 to 50 minutes or until a toothpick inserted in the centre comes out clean. Cool in the pan for 5 minutes, then invert the cake onto a cooling rack, set upright and let cool.