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.
Mousse Filling
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.
Chocolate Cream
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.