Ancho Chile Devil's Food Cake W/godiva
Last updated 6/12/2012 1:03:53 AM. Recipe ID 28075. Report a problem with this recipe.
Title: Ancho chile devil's food cake w/godiva
Yield: 12 Servings
1 1/4 c Cake flour
1/2 c Cocoa
3 tb Ancho chili powder
1/8 ts Cayenne
1 ts Baking soda
1/4 ts Baking powder
1/2 ts Salt
1 1/4 Stick unsalted butter; at
1 1/2 c Sugar
1/4 c Plus
2 tb Hot coffee
1/2 c Buttermilk
2 tb Godiva liqueur
1 ts Vanilla extract
Godiva liqueur marshmallow
1/2 c Water
1 c Sugar
1 1/2 c Corn syrup
5 Egg whites
1 pn Salt
1/4 c Godiva liqueur
1 Stick butter at room
1/4 c Confectioner's sugar
email@example.com (Mario A. Subia) Ancho Chile Devil's Food Cake with
Godiva Liqueur and Marshmallow Frosting, The James Beard
Foundation/Godiva Liqueur Baking Competition, New York Regional
Competition Winner/Dessert Category, Wayne Harley Brachman, Pastry
Chef, Mesa Grill and Bolo, New York City.
1. Set a rack in the middle of the oven and preheat to 350 degrees.
Lightly grease the sides of two 15-1/2 by 10-1/2 inch jelly-roll
pans. Line them with parchment or buttered waxed paper, melted
butter or non-stick vegetable spray for greasing the pan.
2. Sift the flour, cocoa, ancho, cayenne, baking powder, baking soda
and salt onto a sheet of waxed paper. Sift two more times to mix and
aerate. Put the butter and sugar in the bowl or an electric mixer and
beat at high speed for two minutes until well combined and smooth.
Add the eggs, one at a time, beating until each is incorporated.
Continue beating until light and very fluffy, scraping down the sides
of the bowl if necessary, about five more minutes. With the mixer on
its lowest setting, or by hand with a rubber spatula, fold in one
half of the dry mixture. Fold in the vanilla and one quarter of the
buttermilk and coffee; another one third of the dry mixture and then
the remaining buttermilk and coffee. Finally, fold in the remaining
3. Spread the batter evenly in the two pans. Bake for 30 minutes or
until the center springs back when lightly pressed. Cool the cake
layers, in the pans, on a wire rack.
4. When cool, turn them out of the pans by inverting each one onto a
plate. Split each cake into two layers and fill with the Marshmallow
Frosting to create a four layer cake. Frost the outside with Ganache.
You may pipe on extra Marshmallow Frosting to decorate. Godiva
Liqueur Marshmallow Frosting:
1. Put the water, sugar and corn syrup in a medium, heavy-bottomed
saucepan and cook over high heat to soft ball (240 degrees). If
necessary, stir a few times to help dissolve the sugar crystals.
2. Meanwhile, in an immaculately clean and dry mixing bowl, whisk the
egg whites with a pinch of salt. When soft peaks form, sprinkle on
the teaspoon of sugar and whisk until the peaks stiffen to the
consistency of shaving cream. Set aside until the syrup is ready.
3. While constantly whisking the egg whites, carefully drizzle in the
hot syrup. Mix in the Godiva Liqueur and continue to whisk until
cooled down, thickened and spreadable.
4. In the bowl of an electric mixer, whisk together the butter and
confectioner's sugar. Fold in the egg white mixture.
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