In an ongoing quest for the best chocolate cake ever, I tried the Chocolate-Cinnamon Bundt Cake from the September issue of Bon Appetit. I did not go with the mocha icing.
Observations: Not intensely chocolate-ey tasting. Interesting crumbly, dense texture that my husband likened to cheesecake. Caramel overtones and spiciness that reminded us of a honey cake because of the brown sugar and cinnamon and coffee. I thought it was just “eh” but my husband and kids loved it. I baked it on Friday and it was gone by lunch Sunday. And, okay, I had a lot even though it was not as intensely chocolate as I would like.