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Fiesta Fantasy Cake


33 Min.
45 Min.
Skill Level:
1 cake

If you're looking for a fiesta cake idea, look no further. Sprinkles pop in this cake recipe that shouts, "Fiesta!" Coat this rich HERSHEY’S Chocolate cake in a colorful mix of sprinkles to brighten your next party.

Ingredients & Directions

Prep Time
45 minutes
Bake Time
33 minutes
Cool Time
2 hours 30 minutes
Chill Time
2 hours 30 minutes


Prevent your screen from going dark while you bake.


  • 2 cups
    cake flour or 1-3/4 cups sifted all-purpose flour sifted
  • 1/2 cup
  • 2 tsps
    baking soda
  • 1/4 tsp
  • 2 cups
    packed light brown sugar
  • 2/3 cup
    butter, softened
  • 3
  • 1 Tbsp
    Coffee liqueur or strong coffee
  • 1/2 tsp
    vanilla extract
  • 1 container
    dairy sour cream (8 oz)
  • 3/4 cup
    boiling water
  • Chocolate Mousse
  • 1-1/3 cup
    whipping cream, divided
  • 3 Tbsps
    granulated sugar
  • 1/4 cup
    brewed coffee liqueur or strong coffee
  • 1 Tbsp
    vanilla extract
  • Chocolate Frosting
  • 1-1/2 cups
    powdered sugar, sifted
  • 1-1/2 cups
    whipping cream
  • 1 tsp
    vanilla extract

Step-By-Step Directions

Equipment Needed 
oven and stovetop oven & stovetop
9-inch round pans 9-inch round pans
mixing bowl mixing bowl
measuring cups measuring cups
wire rack wire rack
saucepan 1-quart saucepan
refrigerator refrigerator
mixer mixer

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.


Cake will be easier to frost if filled layers are chilled for about 30 minutes.


Prepare 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. Prepare Chocolate Frosting; frost cake top and sides. Cover; refrigerate at least 2 hours before serving.

Chocolate Mousse:

Place 2 cups (12-oz pkg.) 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 1/4 cup coffee liqueur or strong coffee and 1 tablespoon 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 1-1/2 cups sifted powdered sugar and 2/3 cup sifted HERSHEY'S SPECIAL DARK Cocoa in medium bowl. Add 1-1/2 cups whipping cream and 1 teaspoon 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.

Additional questions?