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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.
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1.
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Set a rack in the middle of the oven and preheat to 350 degrees.
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Lightly grease the sides of two 15-1/2 by 10-1/2 inch jelly-roll pans.
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Line them with parchment or possibly buttered waxed paper, melted butter or possibly non-stick vegetable spray for greasing the pan.
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2.
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Sift the flour, cocoa, ancho, cayenne, baking pwdr, baking soda and salt onto a sheet of waxed paper.
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Sift two more times to mix and aerate.
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Put the butter and sugar in the bowl or possibly an electric mixer and beat at high speed for two min till well combined and smooth.
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Add in the Large eggs, one at a time, beating till each is incorporated.
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Continue beating till light and very fluffy, scraping down the sides of the bowl if necessary, about five more min.
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With the mixer on its lowest setting, or possibly by hand with a rubber spatula, mix in one half of the dry mix.
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Mix in the vanilla and one quarter of the buttermilk and coffee; another one third of the dry mix and then the remaining buttermilk and coffee.
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Finally, mix in the remaining ingredients.
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3.
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Spread the batter proportionately in the two pans.
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Bake for 30 min or possibly till the center springs back when lightly pressed.
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Cold the cake layers, in the pans, on a wire rack.
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4.
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When cold, turn them out of the pans by inverting each one onto a plate.
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Split each cake into two layers and fill with the Marshmallow Frosting to create a four layer cake.
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Frost the outside with Ganache.
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You may pipe on extra Marshmallow Frosting to decorate.
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Godiva Liqueur Marshmallow Frosting:1.
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Put the water, sugar and corn syrup in a medium, heavy-bottomed saucepan and cook over high heat to soft ball (240 degrees).
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If necessary, stir a few times to help dissolve the sugar crystals.
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2.
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Meanwhile, in an immaculately clean and dry mixing bowl, whisk the egg whites with a healthy pinch of salt.
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When soft peaks form, sprinkle on the tsp.
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of sugar and whisk till the peaks stiffen to the consistency of shaving cream.
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Set aside till the syrup is ready.
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3.
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While constantly whisking the egg whites, carefully drizzle in the warm syrup.
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Fold in the Godiva Liqueur and continue to whisk till cooled down, thickened and spreadable.
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4.
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In the bowl of an electric mixer, whisk together the butter and confectioner's sugar.
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Mix in the egg white mix.
