In an airtight container, add milk cream, cinnamon sticks, chili and espresso powder. Cover and chill in the refrigerator for 12-24 hours. You may skip this step, but allowing the infusion really punches up the flavour. For a less pronounced flavour, infuse for a shorter period.

Transfer the mixture to a heavy saucepan, stir in chocolate and simmer over low heat for 30 minutes, whisking every few minutes to incorporate the chocolate. If making for a larger crowd, this would work well in a slow cooker.

Serve immediately with your favourite toppings.

Preheat oven to 350ºF. Grease and flour your Bundt pan and place on a cookie sheet. Set aside.

Sift all the dry ingredients into a large bowl.

In a separate bowl, lightly whisk together all the wet ingredients, except the espresso.

Make a well in the dry ingredients and add the wet mixture to the dry ingredients using a whisk to stir the batter.

Add the espresso and continue to stir with the whisk.

Pour the batter evenly into the prepared Bundt pan.

Bake for about 35-40 minutes on the cookie sheet on the middle rack of the oven.

Place chocolate into a large bowl and set aside.

Add the glucose, cream and hot chocolate to a saucepan and bring to a light boil, stirring occasionally.

Remove from heat and stir in the ground cinnamon.

Pour the hot cream mixture through a sieve, over the chocolate and allow to sit for about 3 minutes without stirring.

Use a whisk to gently stir the mixture until the chocolate has completely melted and the ganache is smooth and creamy. Allow to cool before pouring onto cake.