Preheat the oven to 350˚F and line a baking tray with parchment paper.

Whisk the dry ingredients together: flour, cocoa powder, cayenne pepper, ground nutmeg, ground cinnamon, salt and baking soda.

Place chocolate chips in a metal bowl, add 1/8 tsp each cayenne and salt.

Heat the cream in a small saucepan, and pour over the chocolate chips. whisk together until fully mixed and the chocolate is shiny. Place in the refrigerator to chill.

Place the butter in the mixer bowl and add the sugar, mix for 3-5 minutes until light and fluffy.

Add the egg and mix until creamy.

Next add the espresso powder and vanilla and mix again until fully mixed.

Now, add the mixed dry ingredients a third at a time, and add the buttermilk also a third at a time. Mix on low speed until the mixture is fully combined and forms a batter.

Scoop a tablespoon of the batter onto the baking tray, place in the preheated oven and bake for 10-12 minutes until the tops are dry and firm to the touch.

Remove from the oven and allow to cool on a wire rack.

Take the chilled chocolate ganache, place it in the mixer and whisk for 2-3 minutes. Add vanilla extract and continue whisking for a further 2 minutes until light and fluffy.

Cut the cooled cakes in half, spread the whipped ganache onto the bottom half of the cakes using a spatula, and top with the other half of the cakes.