Making Mexican Chocolate Cake with Cinnamon and Chili is a rewarding experience that anyone can achieve by following these simple steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and cayenne pepper.
3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
4. Incorporate Wet Into Dry: Gradually add the wet mixture to the dry ingredients, stirring until well combined and no lumps remain.
5. Add Coffee: Carefully mix in the hot brewed coffee. The batter will be quite thin, which is normal and will create a moist cake.
6. Divide and Pour: Divide the batter evenly between the two prepared cake pans.
7. Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Cool: Allow the cakes to cool in the pans for about 15 minutes, then transfer to wire racks to cool completely.
9. Frosting (Optional): If you’d like, you may frost the cooled cakes with a rich chocolate ganache or dust with powdered sugar for a simple yet elegant finish.
10. Assemble the Cake: Once cooled, layer the cakes with your choice of frosting, creating an inviting spectacle for your guests.