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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!

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( 85 Ratings)

85 Ratings

5 Stars 73%

4 Stars 14%

3 Stars

2 Stars

1 Stars

Member Reviews ( 2 )

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Prep Time 60 min
Total Time 4 hr 5 min
Servings 16

Ingredients

Cake

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

Chocolate Mousse Filling

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

Chocolate Whipped Cream Frosting

1 1/2: cups whipping cream

1 1/4: cups powdered sugar

1/3: cup unsweetened baking cocoa

1/2: teaspoon vanilla

: Chocolate leaves or curls, if desired

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Directions

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.

EXPERT TIPS

Expert Tips

To make splitting layer cakes easier, mark side of cake with toothpicks and cut with long, thin serrated knife.

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 585
Calories from Fat: 285 ),

% Daily Value

Total Fat: 32 g; 32 %
(Saturated Fat 18 g, 18 % ),
Cholesterol: 115 mg; 115 %;
Sodium: 290 mg; 290 %;
Total Carbohydrate: 71 g; 71 %
(Dietary Fiber 3 g 3 % ),
Protein: 6 g; 6 %

% Daily Value*:

Vitamin A: 18%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 16%;

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 3/2/2013 4:08:15 PM REPORT ABUSE Maria719 said:

Rating:

This is the best chocolate cake I have ever had. It is good enough to be served at a fine dining restaurant. It is now my go to recipe for my birthday cake.

This reply was: Helpful Inspiring

Posted 2/28/2011 7:36:54 PM REPORT ABUSE charlir09 said:

Rating:

This cake is fantastic, Coffee and Chocolate mix so well. The only thing I did different was on the mousse, I do not have a food processor so while the whipping cream and sugar was melting, I got another pot and melted the chocolate chips, then added the whipping cream and sugar to it once it was ready along with the other ingredients, then poured into a bowl and beat it until creamy. Also, Instead of coffee liqueor, I just used cold coffee.

This reply was: Helpful Inspiring