Cinnamon-Scented Chocolate Chip Cake

This is not your traditional-looking cake, right? It's like a cross between a chocolate chip cookie and a cake. And, it's super moist too, thanks to the addition of buttermilk. I served this for dessert, but you can easily serve it for breakfast or brunch too. 

Note: I adore the combination of chocolate and cinnamon, so I added cinnamon to the batter. You can certainly leave it out if you want. 

Cinnamon-Scented Chocolate Chip Cake

Cooking spray
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon 
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened 
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup buttermilk
1/4 cup semi-sweet chocolate chips 

Preheat the oven to 325 degrees. Coat a 9-inch round or square cake pan with cooking spray. 
In a medium bowl, combine the flour, baking powder, cinnamon, baking soda, and salt. Mix well with a fork to combine. Set aside.
In a mixing bowl, beat the butter and sugar together until light and smooth. Beat in the eggs, one at a time. Beat in the vanilla. Scrape down the sides of the bowl if necessary.  
Alternate adding the flour mixture and buttermilk, beginning and ending with flour mixture. 
Pour the batter into the prepared pan. Top with the chocolate chips. 
Bake for 25 to 30 minutes, until a wooden pick comes out almost clean. 
Cool for a few minutes before serving (I like to cut the cake straight from the pan). 

Serves 4-6