Pepita-Mexican Chocolate Cake with Candied Ancho Chile

Name: Pepita-Mexican Chocolate Cake with Candied Ancho Chile
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

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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

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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