Desserts, Specialty, Creams

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Mousse Filled Chocolate Chiffon Cake

For 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.

To 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.

For 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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