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Fabulous Fiesta Cake
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Prep Time:
1 hour
Total Time:
4 hours 5 minutes
Indulge in our irresistible triple chocolate treat from Betty's Kitchen!
Ingredients:
  • 2 cups cake flour
  • 1/2 cup unsweetened baking cocoa
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 cups packed brown sugar
  • 2/3 cup butter or margarine, softened
  • 3 eggs
  • 1 tablespoon coffee-flavored liqueur
  • 1/2 teaspoon vanilla
  • 1 cup sour cream
  • 3/4 cup boiling water
  • 1 1/2 cups semisweet chocolate chips
  • 1 1/3 cups whipping cream
  • 3 tablespoons granulated sugar
  • 1/2 cup coffee-flavored liqueur
  • 2 tablespoons vegetable oil
  • 1 tablespoon vanilla
  • 1 1/2 cups whipping cream
  • 1 1/4 cups powdered sugar
  • 1/3 cup unsweetened baking cocoa
  • Chocolate leaves or curls, if desired
Instructions:
  • Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. In a medium bowl, combine flour, 1/2 cup cocoa, baking soda, and salt; set aside.
  • In a large bowl, cream together brown sugar and butter until fluffy using an electric mixer. Add eggs one at a time, beating well after each addition. Increase speed to high and beat until light and fluffy. Mix in 1 tablespoon of liqueur and 1/2 teaspoon of vanilla. Gradually beat in the flour mixture and sour cream on low speed until just combined. Gently stir in boiling water until well blended. Pour the batter into pans.
  • Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then transfer from pans to cooling racks. Allow to cool completely.
  • Place chocolate chips in a food processor and pulse until finely ground. In a 1-quart saucepan, warm 1/3 cup of whipping cream and granulated sugar until sugar dissolves and mixture boils. With the food processor running, pour in the hot cream slowly and process until chocolate is melted. Add liqueur, oil, and vanilla through the feed tube and process until creamy. Transfer to a large bowl and let cool for about 5 minutes until room temperature.
  • In a cold large bowl, whip the remaining 1 cup of whipping cream with an electric mixer on high speed until soft peaks form. Carefully fold the whipped cream into the chocolate mixture. Cover and chill in the refrigerator for 30 minutes.
  • Using a large chilled bowl, use an electric mixer on high speed to beat together all frosting ingredients, except for the chocolate leaves, until stiff peaks form.
  • To assemble the cake, divide each cake horizontally into 2 layers. Begin by placing one layer on a serving plate and spreading one-third of the mousse on top. Continue layering with the remaining cake layers. Frost the sides and top of the cake with the frosting and decorate with chocolate leaves. Refrigerate for at least 2 hours, but no more than 24 hours before serving. Store the cake in the refrigerator.

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