Chocolate Cinnamon Bundt Cake

Preheat to 350 degrees. Generously brush 12-15 cup nonstick Bundt pan with oil. Whisk 1 cup boiling water, cocoa powder and 2 teaspoons espresso powder in a 2-cup glass measuring cup. Whisk 2 cups flour, baking powder, cinnamon and salt in a medium bowl. Beat 2 cups brown sugar, 1 cup vegetable oil and 1 tablespoon vanilla in mixer in a large bowl to blend. Add eggs, beat to blend. Beat mixture until smooth, about 30 seconds longer. Beat in half of flour mixture, then cocoa mixture. Add remaining flour mixture; beat to blend. Fold in 1 cup chocolate chips. Transfer batter to prepared Bundt pan.

Bake cake until tester inserted near center comes out clean, about 50 minutes. Cook the cake 10 minutes longer. Invert cake onto rack. Cool 15 minutes longer.

Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons espresso powder and 2 tablespoons water in small saucepan over medium heat until sugar melts. Remove from heat. Add butter and remaining 1/4 cup chocolate chips. Stir until butter and chocolate melt. Cool slightly. Using spoon, drizzle icing over cake. Cool cake completely, slice and serve.