Mousse-Filled Cocoa Chiffon Cake
Posted by: Bev Wed, 18 Aug 2004, at 8:02 a.m.
1 3/4 cups sugar
1 1/2 cups un-sifted cake flour
2/3 cup unsweetened cocoa
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup vegetable oil
7 egg yolks
3/4 cup cold water
2 teaspoons vanilla
7 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 cup sugar
Mousse Filling (below)
Chocolate Cream (below)
Combine 1 3/4 cups sugar, the flour, cocoa, baking powder, salt and baking soda
in large mixing bowl. Make a "well" in mixture and add in order: oil, egg yolks,
water and vanilla. Beat until smooth. Beat egg whites and cream of tartar in
large mixer bowl until foamy. Gradually add 1/4 cup sugar and beat until stiff
peaks form. Gradually pour chocolate batter over beaten egg whites, gently
folding just until blended. Pour into ungreased l0-inch tube pan. Bake at 325º
for 1 hour and 20 minutes or until top springs back when touched lightly.
Meanwhile, prepare Mousse Filling and Chocolate Cream.
Invert cake over funnel or bottle until completely cool. Loosen cake from pan;
invert onto serving plate. Slice a 3/4-inch-thick layer from top of cake; set
aside. Being careful to leave l-inch-thick walls and base, cut a neat cavity in
cake. With a fork, remove section of cake between the cuts. Spoon Mousse Filling
into cavity. Replace top of cake; press gently. Frost cake with Chocolate Cream.
Chill several hours.
12 to 16 servings.
1 envelope unflavored gelatin
2 tablespoons cold water
1/3 cup water
1/3 cup unsweetened cocoa
2/3 cup sugar
1 1/2 cups heavy or whipping cream
2 teaspoons vanilla
Sprinkle gelatin onto 2 tablespoons water in small bowl; set aside to soften.
Bring 1/3 cup water to boil in small saucepan; stir in cocoa over low heat until
smooth and thickened. Add softened gelatin, stirring until dissolved. Remove
from heat; stir in sugar. Cool to room temperature. Whip cream with vanilla
until stiff peaks form.
Gradually add chocolate while beating on low speed just until well blended.
Chill 30 minutes.
Combine 3/4 cup confectioners' sugar and 6 tablespoons unsweetened cocoa in
small mixer bowl. Add 1 1/2 cups heavy or whipping cream and 3/4 teaspoon
vanilla; beat until stiff. Cover; chill.