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1
Set a rack in the middle of the oven and preheat to 350F.
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2
Lightly grease the sides of two 15-1/2 by 10-1/2 inch jellyroll pans.
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3
Line them with parchment or buttered waxed paper, melted butter or non-stick vegetable spray for greasing the pan.
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4
Sift the flour, cocoa, ancho, cayenne, baking powder, baking soda and salt onto a sheet of waxed paper.
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5
Sift two more times to mix and aerate.
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6
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.
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7
Add the eggs, one at a time, beating until each is incorporated.
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8
Continue beating until light and very fluffy, scraping down the sides of the bowl if necessary, about five more minutes.
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9
With the mixer on its lowest setting, or by hand with a rubber spatula, fold in one half of the dry mixture.
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10
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.
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11
Finally, fold in the remaining ingredients.
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12
Spread the batter evenly in the two pans.
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13
Bake for 30 minutes or until the center springs back when lightly pressed.
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14
Cool the cake layers, in the pans, on a wire rack.
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15
When cool, turn them out of the pans by inverting each one onto a plate.
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16
Split each cake into two layers and fill with the Marshmallow Frosting to create a four-layer cake.
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17
Frost the outside with Ganache.
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18
You may pipe on extra Marshmallow Frosting to decorate.
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19
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 (240F).
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20
If necessary, stir a few times to help dissolve the sugar crystals.
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21
Meanwhile, in an immaculately clean and dry mixing bowl, whisk the egg whites with a pinch of salt.
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22
When soft peaks form, sprinkle on the teaspoon of sugar and whisk until the peaks stiffen to the consistency of shaving cream.
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23
Set aside until the syrup is ready.
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24
While constantly whisking the egg whites, carefully drizzle in the hot syrup.
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25
Mix in the Godiva Liqueur and continue to whisk until cooled down, thickened and spreadable.
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26
In the bowl of an electric mixer, whisk together the butter and confectioner's sugar.
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27
Fold in the egg white mixture.
