In the sixth grade, Lisa Ritter prepared Mexican hot chocolate as part of a social studies project. Years later, she wanted to re-create that sweet-spicy sensation in a layer cake, so she developed a cinnamon-flavored sponge cake and subtly spicy buttercream frosting made with ancho chile powder and cayenne pepper. “This recipe makes great cupcakes, too,” Ritter says.
The cake can be refrigerated for up to 3 days. The buttercream can be refrigerated for up to 5 days. Return to room temperature before using.
source: F&W Food and Wine March 2008 http://www.foodandwine.com/recipes/cinnamon-cake-with-chile-chocolate-buttercream