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.
From:New York Regional Competition Winner/Dessert Category
Wayne Harley Brachman, Pastry Chef, Mesa Grill and Bolo, New York City
Via: the Chile-Heads Recipe Collection
Posted By: (Mario A. Subia)
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