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1
Position rack in center of oven and preheat to 325F.
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2
Butter 9 1/2- to 10-inch-diameter angel food cake pan.
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3
Line pan bottom with waxed paper; butter paper.
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4
Stir chocolate in top of double boiler set over simmering water until melted.
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5
Remove from over water.
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6
Sift flour, baking powder and salt into medium bowl.
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7
Using electric mixer, beat eggs in large bowl until foamy.
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8
Add sugar and beat until thick and fluffy, about 3 minutes.
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9
Gradually beat in oil.
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10
Beat in milk and vanilla.
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11
Add dry ingredients and beat just until blended.
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12
Transfer 1 1/2 cups batter to small bowl; mix in melted chocolate.
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13
Mix cinnamon into remaining batter.
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14
Spread half of cinnamon batter in prepared pan.
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15
Spoon chocolate batter over.
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16
Top with remaining cinnamon batter.
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17
Using small knife, swirl batters to marbleize slightly.
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18
Bake cake until test inserted near center comes out clean, about 1 hour 10 minutes.
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19
Cool cake in pan on rack 10 minutes.
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20
Cut around pan sides and center tube.
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21
Turn cake out onto rack; peel off paper.
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22
Turn right side up; cool.
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23
Combine cream, butter and corn syrup in heavy medium saucepan.
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24
Stir over medium heat until mixture simmers.
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25
Remove from heat; add chocolate.
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26
Whisk until chocolate melts and glaze is smooth.
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27
Let cool until glaze thickens slightly but is still spreadable, stirring occasionally, about 30 minutes.
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28
Place cake on platter.
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29
Slide waxed paper strips under edge of cake.
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30
Spread glaze over cake.
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31
Remove paper.
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32
Chill until glaze sets.
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33
(Can be made 2 days ahead.
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34
Cover and keep chilled.
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35
Let stand at room temperature 1 hour before serving.)
