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Mexican Hot Chocolate Cake With Ganache Frosting Inspired By David Lebovitz

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9 tablespoons unsweetened cocoa powder

1½ cups minus 2 tablespoons unbleached pastry flour

2 tablespoons cornstarch

2 tablespoons cinnamon

1 tablespoon cayenne pepper (or 1 teaspoon habenero powder + ½ tablespoon ancho chili powder which is what I used)

½ teaspoon salt

1 teaspoon baking soda

¼ teaspoon baking powder

4 ounces (1 stick) unsalted butter, at room temperature

1½ cups granulated sugar

2 large eggs, at room temperature

½ cup water

¾ cup whole milk

10 ounces bittersweet or semisweet chocolate, coarsely chopped

¾ cup (1½ sticks) unsalted butter

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