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Recipe Name: Ancho Chile Devil's Food Cake W/godiva Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 12

1 1/4 Cup(s) Cake flour
1/2 Cup(s) Cocoa
3 Tablespoon(s) Ancho chili powder
1/8 Teaspoon(s) Cayenne
1 Teaspoon(s) Baking soda
1/4 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt
1 1/4 Stick unsalted butter, at
room temperature
1 1/2 Cup(s) Sugar
3 Eggs
1/4 Cup(s) plus
2 Tablespoon(s) Hot coffee
1/2 Cup(s) Buttermilk
2 Tablespoon(s) Godiva liqueur
1 Teaspoon(s) Vanilla extract
Godiva liqueur marshmallow
1/2 Cup(s) Water
1 1/2 Cup(s) Corn syrup
5 Egg whites
1 Stick butter at room
1/4 Cup(s) Confectioner's sugar, Confectioner's sugar
Directions: (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. 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. 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. 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. 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: 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. 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.
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. In the bowl of an electric mixer,
whisk together the butter and confectioner's sugar. Fold in the egg
white mixture. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 517
Calories From Fat: 155
Total Fat: 17.6g
Cholesterol: 87.7mg
Sodium: 323.2mg
Potassium: 156.9mg
Carbohydrates: 89.8g
Fiber: 1.4g
Sugar: 76.1g
Protein: 5.8g

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