Fiesta Fantasy Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 16-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAKE CAKE:.
  • Heat oven to 350°F
  • Grease and flour two 9-inch round cake pans.
  • Combine flour, cocoa, baking soda and salt.
  • Set aside.
  • Beat brown sugar and butter in large bowl on low to medium speed of mixer until combined.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in coffee liqueur or coffee and vanilla.
  • Add flour mixture and sour cream alternately to sugar mixture, beating after each addition just until combined.
  • Stir in boiling water until blended.
  • Pour into prepared pans.
  • Bake 30 to 35 minutes or until wooden pick inserted near centers comes out clean.
  • Cool in pans on wire racks 10 minutes; remove from pans to wire racks.
  • Cool completely.
  • CHOCOLATE MOUSSE:
  • Split each cake layer horizontally to make four layers total.
  • Place one layer on serving plate; spread with one-third of the mousse (about 1 cup).
  • Repeat layering with two of the remaining layers and remaining mousse.
  • Place remaining cake layer on top.
  • CHOCOLATE MOUSSE:.
  • Place HERSHEY'S Semi-Sweet Chocolate Chips in a food processor bowl; cover and process until finely ground.
  • Mix 1/3 cup whipping cream and 3 tablespoons granulated sugar in 1-quart saucepan.
  • Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is just boiling.
  • With food processor running, pour hot cream through feed tube, processing 10 to 20 seconds or until chocolate is completely melted.
  • Scrape side of food processor bowl.
  • Add coffee liqueur or strong coffee and vanilla extract through feed tube; process 10 to 20 seconds or until smooth.
  • Pour into large bowl; cool about 10 minutes or until mixture is room temperature.
  • Beat 1 cup whipping cream in chilled medium bowl on high speed of mixer just until soft peaks form.
  • Fold whipped cream into chocolate mixture.
  • Cover; refrigerate at least 30 minutes.
  • CHOCOLATE FROSTING:.
  • Stir together sifted powdered sugar and HERSHEY'S SPECIAL DARK Cocoa in medium bowl.
  • Add whipping cream and vanilla extract.
  • Beat on low speed of mixer until stiff peaks form, scraping side of bowl constantly. (Mixture will be very stiff.) By hand, stir in milk, one tablespoon at a time, to make desired spreading consistency.
  • Frost cake top and sides.
  • Cover; refrigerate at least 2 hours before serving.
  • Enjoy!
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