Fabulous Fiesta Cake
Source of Recipe
Betty Crocker
List of Ingredients
2 cups cake flour
1/2 cup 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 liqueur
1/2 teaspoon vanilla
1 cup sour cream
3/4 cup boiling water
Chocolate Mousse Filling (See Below)
Chocolate Whipped Cream Frosting (See Below)
Chocolate leaves or curls, if desired
Recipe
1. Heat oven to 350ºF. Grease bottoms and sides of 2 round pans, 9x1 1/2 inches; lightly flour. Stir together flour, cocoa, baking soda and salt; set aside.
2. Beat brown sugar and butter in large bowl 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 liqueur and vanilla.
3. 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.
4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.
5. Prepare Chocolate Mousse Filling and Chocolate Whipped Cream Frosting. 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.
6. Frost side and top of cake with Chocolate Whipped Cream Frosting. Garnish with chocolate leaves or curls. Cover and refrigerate at least 2 hours but no longer than 24 hours before serving. Cover and refrigerate any remaining cake.
--------------------------------------------------------------------------------
Chocolate Mousse Filling
1 1/2 cups semisweet chocolate chips
1 1/3 cups whipping (heavy) cream
3 tablespoons sugar
1/2 cup coffee liqueur
2 tablespoons vegetable oil
1 tablespoon vanilla
1. Place chocolate chips in food processor; cover and process until finely ground. Heat 1/3 cup of the whipping cream and the sugar in 1-quart saucepan 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 workbowl. Add liqueur, oil and vanilla through feed tube; process 10 to 20 seconds or until creamy. Pour into large bowl; cool about 5 minutes or until room temperature. Beat remaining 1 cup whipping cream in chilled large bowl with electric mixer on high speed just until soft peeks form. Gently stir whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.
--------------------------------------------------------------------------------
Chocolate Whipped Cream Frosting
1 1/2 cups whipping (heavy) cream
1 1/4 cups powdered sugar
1/3 cup baking cocoa
1/2 teaspoon vanilla
1. Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.
|
Â
Â
Â
|
member logon
