Ancho Chile Devil’s Food Cake W/godiva

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.

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