Pre-heat the oven to 165℃/325℉/Gas Mark 3

Grease and flour a 23cm x 33cm/9"x13" sheet pan cake pan.

In a small saucepan melt the butter. Set aside to cool slightly.

In a large bowl combine the flour, cinnamon, baking soda, salt and cayenne pepper and set aside.

Into the cooled butter whisk in the cocoa powder and espresso powder.

Add the granulated and water and mix well.

Add the eggs and vanilla into the chocolate mixture and mix well.

Fold in the dry ingredients.

Pour the mixture into the prepared cake tins.

Bake on the middle shelf of the oven for 30-35 minutes.

Check the middle of the cake with a toothpick or cake tester to see if it comes out clean.

Let the cake cool in the tin on a cooling rack for 15-20 minutes before taking out of the tin to avoid it cracking.

Frost/ice the top with your favourite frosting/icing however I suggest my Tequila Frosting/Icing (see the link at the bottom of this post).

Cut into squares and serve with a nice hot cup of tea or coffee!

Enjoy!