Today, it's the Chocolate-Cinnamon Bundt Cake with Mocha Icing!
The subtitle is: If at first you don't succeed and almost wire the entire library...try, try again.
See, the first time I made this, I confused a little thing called the teaspoon and tablespoon. Tea versus Table. Only the letter "b" and "l" are different. And I almost had the library flying.
The first time, I used two TABLEspoons of espresso powder instead of two TEAspoons. The cake baked up nicely but had a really, really strong coffee aroma. The kitchen smelled like a cranked up coffeehouse. I glazed it, photographed the cake and cut a slide for the "cross sectional photo." I usually take a bite of this piece to make sure the cake isn't strange and I used salt instead of flour or something. Man, my little bite was way tooooo strong.
FTC disclosure: I got the Scharffen Berger Natural Cocoa Powder free in my swag bag at BlogHerFood '09 conference. I am not being paid by them to endorse or use their product. I'm just using free stuff...wouldn't you?! (The FTC came down with a ruling about full disclosure of free stuff and endorsements by bloggers. See here.)
See you back here tomorrow and every day from now til National Bundt Day (November 15th) for another Bundt! - mary the food librarian
Chocolate-Cinnamon Bundt Cake with Mocha Icing
from Epicurious (Bon Appetit, September 2009)
I Like Big Bundts recap:
The Food Librarian confesses: I Like Big Bundts
Day 1: Pumpkin Spice Bundt with Buttermilk Icing