Miniature Chili Chocolate Cake

• 120g flour
• 200g sugar
• 32g dutch-process cocoa
• 1 tsp/4g baking powder
• 3/4 tsp/4.5g baking soda
• 1/2 tsp/1.5g salt
• 1/2 tsp/1g espresso powder
• 1/2 c. milk (110g)
• 1/4 c. vegetable oil (50g)
• 1 large egg
• 1 tsp (5g) vanilla extract
• 1/2 c. (110g) boiling water

Ganache:

• 1/2 c. heavy cream
• 4 oz good quality bittersweet chocolate chips or chopped chocolate bar
• 1 tsp. ancho powder
• 1/4 tsp. cinnamon powder

Chocolate whipped cream frosting (or substitute a favorite frosting):

• 1 c. heavy cream
• ½ c. sugar (confectioner's is best and stabilizes for a bit longer, but table sugar will work)
• ½ c. Dutch process cocoa

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Whisk together flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in large bowl.

With beater going on medium, mix in milk, oil, egg, and vanilla.

With beater on low, mix in boiling water.

Pour into greased and floured cake pans (I use medium ramekins).

Bake ate 350F° for 30–40 minutes.

For the ganache: Bring cream to a simmer, add chocolate, ancho, and cinnamon and remove from heat. Allow to sit 5–10 minutes, then stir until chocolate is fully dissolved. Sit until it comes to room temperature.

Level the layers and spread ganache between layers. 

For frosting, whip cream until it begins to stiffen, then add sugar and cocoa and whip just until incorporated.