Frank's Recipes! Ancho Chile Devil's Food Cake with Godiva Liqueur and Marshmallow Frosting

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Ancho Chile Devil's Food Cake
with Godiva Liqueur and Marshmallow Frosting

1-1/4 cups cake flour
1/2 cup cocoa
3 tablespoons ancho chili powder
1/8 teaspoon cayenne
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
5 ounces (1-1/4 sticks) unsalted butter, at room temperature
1-1/2 cups sugar
3 eggs
3 ounces (1/4 cup plus 2 tablespoons) hot coffee
1/2 cup buttermilk
2 tablespoons Godiva Liqueur
1 teaspoon vanilla extract

Serves 12

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.