Daisy Martinezs Chocolate Chile Cake with Ancho Whipped Cream

Name: Daisy Martinez’s Chocolate-Chile Cake with Ancho Whipped Cream
Ingredients: For the cake batter; • 1 cup strong espresso coffee; • 1 packed cup dark brown sugar; • 3 cinnamon sticks; • 3 Star Anise; • Peel of 1/2 large orange, white pith removed; • 1/2 teaspoon ground cayenne pepper; • 2 teaspoons Ancho chile powder (I used Williams- Sonoma brand); • 3 sticks (12 ounces) unsalted butter, cubed; • 12 ounces semisweet chocolate, finely chopped; • 4 ounces unsweetened chocolate, finely chopped; • 8 large eggs, well beaten (I beat them in a blender); • Zest of the remaining 1/2 orange; • 1 teaspoon pure vanilla extract; • 1 tablespoon Godiva or any other chocolate or coffee liqueur; For the Ancho whipped cream; • 1 cup cold heavy cream; • 1 tablespoon pure vanilla extract; • 1/4 cup confectioners' sugar, plus more for dusting; • 2 teaspoons Ancho chile powder; • Finely grated bittersweet chocolate for garnish (optional)