Chocolate Lover's Chiffon Cake

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 12
• 1 cup egg (7 or 8)
• 1/2 cup sifted unsweetened cocoa
• 3/4 cup boiling water
• 1 3/4 cups sifted cake flour
• 1 3/4 cups sugar
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup salad oil
• 7 egg yolks
• 2 teaspoons vanilla extract
• 1/2 teaspoon cream of tartar
• 3 cups heavy cream
• 1 1/2 cups sifted confectioners' sugar
• 3/4 cup sifted unsweetened cocoa
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon unflavored gelatin

Recipe

• 1 make cake: in large electric mixer bowl, let whites warm to room temperature, about 1 hour.
• 2 into cocoa in small bowl, stir boiling water; stir until smooth; let cool 1/2 hour.
• 3 preheat oven to 325°f.
• 4 sift flour with sugar, soda and salt in large bowl; make well in center.
• 5 pour in oil, yolks and vanilla and cocoa.
• 6 with wooden spoon, beat just until smooth.
• 7 sprinkle cream of tartar over egg whites and beat on high speed.
• 8 beat until very stiff peaks form when beater is slowly raised.
• 9 do not underbeat.
• 10 pour batter over whites.
• 11 with whisk, and an under-and-over motion, gently fold to combine.
• 12 turn into ungreased 10-inch tube pan.
• 13 bake 60-65 minutes, until top springs back when pressed with finger.
• 14 invert over neck of a bottle (i use a full 2-liter); cool 1-1/2 hours.
• 15 with spatula, loosen cake; remove.
• 16 cool on rack.
• 17 make chocolate filling: in large bowl, combine cream, sugar, coca, vanilla, salt; refrigerate 1 hour.
• 18 with mixer beat until stiff; refrigerate.
• 19 sprinkle gelatin over 2 tbsp cold water to soften.
• 20 heat, stirring, over hot water to dissolve; cool.
• 21 prepare cake: cut 1-inch slice crosswise from top of cake (i use a long string of dental floss to cut); set aside.
• 22 with a sharp knife, outline a cavity in cake, leaving 1-inch thick walls around center, side and bottom.
• 23 with spoon carefully remove cake from this area.
• 24 reserve 1-1/2 cups of the crumbled cake you just removed.
• 25 measure 2 1/2 cups chocolate filling into small bowl; fold in gelatin.
• 26 use to fill cavity.
• 27 replace top.
• 28 mix 1/2 cup filling with reserved crumbled cake.
• 29 use to fill center hole.
• 30 frost top and side of cake with remaining filling.
• 31 refrigerate until serving.