Filled Chocolate Chiffon Cake
c sifted cake flour
||2 t vanilla
t baking soda
cream of tartar
|1 t salt
|3 c cream
||2 t vanilla
c powdered sugar
||1 T unflavored
||2 T cold
baking the cake: To the cocoa add the boiling water and stir until
mixture is smooth. Let cool for about 30 minutes. Sift flour with
sugar, baking soda and salt into a large mixing bowl. Make a well
in the center. Pour in the oil, yolks, vanilla and cooled cocoa
mixture. Beat until smooth. Place the whites in bowl of another
mixing bowl, and whip with cream of tartar until very stiff peaks
form. With whisk, gently fold batter into whites. Turn this into
an ungreased 10" angel food cake pan and bake in preheated
325°F oven until the top springs back when pressed, about 60
to 65 minutes. Invert over neck of bottle and let cool for 2 hours.
Loosen sides then bottom of cake with metal spatula and remove.
If still slightly warm, allow to cool completely.
prepare cake: Cut a 1" slice crosswise from the top of the
cake; reserve. Outline a cavity in the cake, leaving 1" thick
walls around center side and bottom of cake. With spoon, carefully
remove cake from this area. Reserve 1 1/2 cup of cake to crumble.
filling and mouse: Combine cream, sugar, cocoa, vanilla and salt.
Chill for 1 hour. Remove from refrigerator and beat cream until
stiff; place in cooler to reserve. Sprinkle gelatin over the water
to bloom. Heat this over pan of hot water until dissolved and allow
to cool. Measure 2 1/2 cups of the chocolate cream into a bowl and
fold in the gelatin. Use this mixture to fill in the cut-out cavity
of the cake. Use the extra to cover cake at end. Place the reserved
crosswise cut slice of cake on top. Mix rest of the chocolate cream,
or about 1/2 cup, with the reserved 1 1/2 cup cake crumbs and fill
the center of the cake. Frost the outside of the cake with leftover
chocolate cream mousse. Chill thoroughly before serving.
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