← All recipes

Ancho Food Cake W/Chocolate Liqueur

A home-style Ancho Chile Devil's Food Cake W/godiva made with Cake Flour, Cocoa, Ancho Chili Powder, Cayenne, and Baking Soda. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/4 cup
• 1/2 cup
• 3 tbsp
• 1/8 tsp
• 1 tsp
• 1/4 tsp
• 1/2 tsp
• 1 1/4 stick
• 1 1/2 cup
• 3
• 1/4 cup
• 2 tbsp
• 1/2 cup
• 2 tbsp
• 1 tsp
• Chocolate Liqueur Marshmallow
• 1/2 cup
• 1 cup
• 1 1/2 cup
• 5
• 1 pinch
• 1/4 cup
• 1 stick
• 1/4 cup

Method (preview)

1. 1

   Godiva Liqueur and Marshmallow Frosting, The James Beard Foundation/Godiva

2. 2

   Liqueur Baking Competition, New York Regional Competition Winner/Dessert

3. 3

   Category, Wayne Harley Brachman, Pastry Chef, Mesa Grill and Bolo, New York

4. 4

   City.

5. 5

   Set a rack in the middle of the oven and preheat to 350 degrees.

6. 6

   Lightly grease the sides of two 15-1/2 by 10-1/2 inch jelly-roll pans.

7. 7

   Sift the flour, cocoa, ancho, cayenne, baking powder, baking soda and salt onto a sheet of waxed paper.

8. 8

   Sift two more times to mix and aerate.

9. 9

   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.

10. 10

    Add the eggs, one at a time, beating until each is incorporated.

11. 11

    Continue beating until light and very fluffy, scraping down the sides of the bowl if necessary, about five more minutes.

12. 12

    With the mixer on its lowest setting, or by hand with a rubber spatula, fold in one half of the dry mixture.

13. 13

    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.

14. 14

    Finally, fold in the remaining ingredients.

15. 15

    Spread the batter evenly in the two pans.

16. 16

    Bake for 30 minutes or until the center springs back when lightly pressed.

17. 17

    Cool the cake layers, in the pans, on a wire rack.

18. 18

    4. When cool, turn them out of the pans by inverting each one onto a plate.

19. 19

    Split each cake into two layers and fill with the Marshmallow Frosting to create a four layer cake.

20. 20

    Frost the outside with Ganache.

21. 21

    You may pipe on extra Marshmallow Frosting to decorate.

22. 22

    Put the water, sugar and corn syrup in a medium, heavy-bottomed saucepan and cook over high heat to soft ball (240 degrees).