Fabulous Fiesta Cake

Fabulous Fiesta Cake

This exceptional triple chocolate recipe has become a favorite at Betty's Kitchen, and we think you’ll feel the same way!

Prep Time



Total Time






cups cake flour
cup unsweetened baking cocoa
teaspoons baking soda
teaspoon salt
cups packed brown sugar
cup butter or margarine, softened
tablespoon coffee-flavored liqueur
teaspoon vanilla
cup sour cream
cup boiling water
Chocolate Mousse Filling
1 1/2
cups semisweet chocolate chips
1 1/3
cups whipping cream
tablespoons granulated sugar
cup coffee-flavored liqueur
tablespoons vegetable oil
tablespoon vanilla
Chocolate Whipped Cream Frosting
1 1/2
cups whipping cream
1 1/4
cups powdered sugar
cup unsweetened baking cocoa
teaspoon vanilla
Chocolate leaves or curls, if desired
  1. Heat oven to 350°F. Grease bottoms and sides of two 9-inch round cake pans; lightly flour. In medium bowl, mix flour, 1/2 cup cocoa, the baking soda and salt; set aside.
  2. In large bowl, beat brown sugar and butter with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Beat in 1 tablespoon liqueur and 1/2 teaspoon vanilla. Beat flour mixture and sour cream alternately into sugar mixture on low speed just until combined. Stir in boiling water until blended. Pour into pans.
  3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  4. In food processor, place chocolate chips; cover and process until finely ground. In 1-quart saucepan, heat 1/3 cup of the 1 1/3 cups whipping cream and the granulated sugar over medium heat, stirring constantly, until sugar is dissolved and mixture is boiling. With food processor running, pour hot whipping cream through feed tube; process 10 to 20 seconds or until chocolate is completely melted. Scrape down sides of bowl. Add 1/2 cup liqueur, the oil and 1 tablespoon vanilla through feed tube; process 10 to 20 seconds or until creamy. Pour into large bowl; cool about 5 minutes or until room temperature.
  5. In chilled large bowl, beat remaining 1 cup whipping cream with electric mixer on high speed just until soft peeks form. Gently stir whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.
  6. In another chilled large bowl, beat all frosting ingredients except chocolate leaves with electric mixer on high speed until stiff.
  7. Split each cake horizontally to make 2 layers. Place 1 layer on serving plate; spread with one-third of the mousse. Repeat with remaining layers. Frost side and top of cake with frosting. Garnish with chocolate leaves. Cover and refrigerate at least 2 hours but no longer than 24 hours before serving. Store in refrigerator.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To make splitting layer cakes easier, mark side of cake with toothpicks and cut with long, thin serrated knife.
Special Touch
Edible glitter and chocolate leaves will add an elegant touch to this already-decadent layer cake.
If using spread, use only the stick varieties that have more than 65% vegetable oil.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 585
    • (Calories from Fat 285 ),
  • Total Fat 32 g
    • (Saturated Fat 18 g,),
  • Cholesterol 115 mg;
  • Sodium 290 mg;
  • Total Carbohydrate 71 g
    • (Dietary Fiber 3 g,
  • Protein 6 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.