3/4 cup (1 1/2 sticks) unsalted margarine, at room temperature
1 1/4 cups brown sugar
2 teaspoons pure vanilla extract
6 ounces chopped semisweet chocolate or high quality semisweet chocolate chips, melted
1 cup plain soy milk
1 1/2 cups confectioners sugar, sifted if lumpy
3/4 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1 tablespoon light corn syrup
1-2 tablespoons hot water
Preheat oven to 350 degrees. Spray a 9 inch springform pan with spray oil and flour
lightly. Line the outside of the bottom of the pan with a sheet of aluminum foil, brought up around the outside of the pan. Set aside.
In a large bowl, sift together the flour, baking soda, salt and cinnamon. Set aside.
In the bowl of an electric mixer, cream together the margarine and brown sugar until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl and add eggs one at a time, mixing until well incorporated, about another 1-2 minutes. Add vanilla and melted chocolate and blend completely. Scrape down the sides of the bowl again. Add the flour mixture alternating with the soy milk, beginning and ending with the flour and allowing each to be fully absorbed into the batter before adding the next. Scrape down the sides of the bowl one last time and blend on low to insure the batter is well combined. Scrape the batter into the prepared pan.
Bake in the center of the oven for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean. Do not overbake. Allow the cake to cool in the pan for 10 minutes, then place a serving plate over the top of the pan, invert both and unmold the springform pan, leaving the cake upside down on the serving plate. The center of the cake may fall slightly; this is okay and will ultimately be the most delicious part of the cake! Allow to cool completely.
In a large bowl, combine the confectioners sugar, cinnamon, vanilla and corn syrup.
Add one tablespoon of hot water and whisk thoroughly until well combined; add the second tablespoon of hot water a little at a time and whisk until the glaze is thick and well blended, though thin enough to pour over the cake. If the glaze seems too thick to pour, add ½ teaspoon of hot water at a time until the consistency is right. Pour all of the glaze at once onto the center of the cooled cake, then use an offset spatula or the side of a knife to spread the glaze to the edges of the cake, allowing it to drip down the sides.