Pepita-Mexican Chocolate Cake with Candied Ancho Chile - Rick Bayless

Ingredients

• 2 cups plus 2 tablespoons sugar (divided use)
• 2 large ancho chiles, (about 2 ounces) stemmed, seeded and cut into 1/4- inch squares
• 8 tablespoons (4 ounces, 1 stick) unsalted butter, slightly softened and cut into 1/2- inch pieces, plus another tablespoon or two for greasing the pan
• 1 3/4 cups (about 8 ounces) toasted salted pumpkin seeds (divided use)
• 1 cup plus 2 tablespoons granulated sugar (divided use)
• 3 large eggs at room temperature
• 1/3 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1 tablespoon mezcal or tequila
• 1/2 cup Mexican chocolate (about 3 ounces), chopped into pea-sized pieces
• Cocoa powder for dusting