Title: Ancho chile devil's food cake w/godiva
 Categories: Cake
      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
           -room temperature
  1 1/2 c  Sugar
      3    Eggs
    1/4 c  Plus
      2 tb Hot coffee
    1/2 c  Buttermilk
      2 tb Godiva liqueur
      1 ts Vanilla extract
           Godiva liqueur marshmallow

MMMMM--------------------------FROSTING-------------------------------
    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
           -temperature
    1/4 c  Confectioner's sugar
 
  mas@inetdirect.net (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
  ingredients.
  
  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.