Place 3 pounds mix, 12oz hot water, 0.15 ounce or 1 TBL decaf instant espresso powder, 0.05 ounce or ½ tsp cayenne pepper, 0.15 ounce or 1 tsp cinnamon, 0.10 ounce or ½ tsp orange extract in the bowl of a stand mixer fitted with the paddle attachment. Mix for two minutes at low speed, scraping down the bowl halfway through mixing time. Fold in 4 oz chopped Mexican drinking chocolate.
Line a half sheet tray with parchment paper and spray with nonstick spray. Pour in batter and bake at 350F until set, roughly 25-35 minutes.
Let cool completely. Cut and serve with a dollop of whipped velvetop.