Fiesta Fantasy Cake

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 16
• 2 cups sifted cake flour or 1 3/4 cups sifted all-purpose flour
• 1/2 cup hershey's special dark cocoa or 1/2 cup hershey's cocoa
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 cups packed light brown sugar
• 2/3 cup butter, softened
• 3 eggs
• 1 tablespoon kahlua or 1 tablespoon other coffee liqueur or 1 tablespoon strong coffee
• 1/2 teaspoon vanilla extract
• 8 ounces sour cream
• 3/4 cup boiling water
• 2 cups hershey's semi-sweet chocolate chips
• 1 1/3 cups whipping cream
• 3 tablespoons sugar
• 1/4 cup kahlua or 1/4 cup other coffee liqueur or 1/4 cup strong coffee
• 1 tablespoon vanilla extract
• 1 1/2 cups sifted powdered sugar
• 2/3 cup sifted hershey's special dark chocolate cocoa
• 1 1/2 cups whipping cream
• 1 teaspoon vanilla extract
• milk, as needed

Recipe

• 1 make cake:.
• 2 heat oven to 350°f
• 3 grease and flour two 9-inch round cake pans.
• 4 combine flour, cocoa, baking soda and salt.
• 5 set aside.
• 6 beat brown sugar and butter in large bowl on low to medium speed of mixer until combined.
• 7 add eggs, one at a time, beating well after each addition.
• 8 beat in coffee liqueur or coffee and vanilla.
• 9 add flour mixture and sour cream alternately to sugar mixture, beating after each addition just until combined.
• 10 stir in boiling water until blended.
• 11 pour into prepared pans.
• 12 bake 30 to 35 minutes or until wooden pick inserted near centers comes out clean.
• 13 cool in pans on wire racks 10 minutes; remove from pans to wire racks.
• 14 cool completely.
• 15 chocolate mousse:
• 16 split each cake layer horizontally to make four layers total.
• 17 place one layer on serving plate; spread with one-third of the mousse (about 1 cup).
• 18 repeat layering with two of the remaining layers and remaining mousse.
• 19 place remaining cake layer on top.
• 20 chocolate mousse:.
• 21 place hershey's semi-sweet chocolate chips in a food processor bowl; cover and process until finely ground.
• 22 mix 1/3 cup whipping cream and 3 tablespoons granulated sugar in 1-quart saucepan.
• 23 cook over medium heat, stirring constantly, until sugar is dissolved and mixture is just boiling.
• 24 with food processor running, pour hot cream through feed tube, processing 10 to 20 seconds or until chocolate is completely melted.
• 25 scrape side of food processor bowl.
• 26 add coffee liqueur or strong coffee and vanilla extract through feed tube; process 10 to 20 seconds or until smooth.
• 27 pour into large bowl; cool about 10 minutes or until mixture is room temperature.
• 28 beat 1 cup whipping cream in chilled medium bowl on high speed of mixer just until soft peaks form.
• 29 fold whipped cream into chocolate mixture.
• 30 cover; refrigerate at least 30 minutes.
• 31 chocolate frosting:.
• 32 stir together sifted powdered sugar and hershey's special dark cocoa in medium bowl.
• 33 add whipping cream and vanilla extract.
• 34 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.
• 35 frost cake top and sides.
• 36 cover; refrigerate at least 2 hours before serving.
• 37 enjoy!