Cappuccino Bundt Cake

Preheat the oven to 375ºF. Brush a 12-cup baking dish with butter and sprinkle with flour.In a large bowl, whisk together the flour, baking soda, sugar, and salt. In a large skillet, whisk together the vegetable oil, 2 tablespoons of cocoa, 3 tablespoons of espresso powder, 2 tablespoons of cinnamon, and 1 cup of water. Bring to a boil over medium-low heat, stirring occasionally. In a large bowl, whisk together the eggs, sour cream, and vanilla.Mix the cocoa mixture with the flour mixture. Add the egg mixture. Pour into a baking dish, flattening the top. Bake until a skewer inserted in the middle of the pie comes out clean, 25 to 33 minutes. Allow to cool on a wire rack for 10 minutes; remove from the pan. Allow to cool completely.Prepare the frosting: Whisk together 1/4 teaspoon of cocoa, espresso powder, and cinnamon. In a heatproof bowl set over 1 inch of boiling water, melt the chocolate and butter. Remove from heat; allow to cool. In a large bowl, whisk together the powdered sugar and milk. Add the chocolate mixture. Drizzle the icing over the cake. Sprinkle the cocoa mixture on top; let stand until the frosting is set.