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CHOCOLATE MOUSSE CAKE




List of Ingredients



• 1 CUP EGG WHITES ( ABOUT 7 OR 8 EGGS)
  
• 1/2 CUP UNSWEETENED SIFTED COCOA
  
• 3/4 CUPS HOT 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 OIL
  
• 7 EGG YOLKS
  
• 2 TEASPOONS VANILLA
  
• 1/2 TEASPOON CREAM OF TARTAR
  
• 3 CUPS HEAVY CREAM
  
• 1 1/2 CUPS SIFTED CONFECTIONERS' SUGAR
  
• 3/4 CUPS SIFTED UNSWEETENED COCOA
  
• 2 TEASPOONS VANILLA
  
• 1/4 TEASPOON SALT
  
• 1 TEASPOON UNFLAVORED GELATIN
  






Instructions



1. ******IMPORTANT: ALL SIFTED INGREDIENTS SHOULD BE SIFTED BEFORE MEASURING********
   
2. PREHEAT OVEN TO 325°.
   
3. SIFT FLOUR WITH SUGAR, BAKING SODA AND SALT IN A LARGE BOWL. MAKE A WELL IN THE CENTER AND POUR IN OIL, YOLKS, VANILLA AND COCOA. WITH A WOODEN SPOON, BEAT JUST UNTIL SMOOTH.
   
4. SPRINKLE CREAM OF TARTAR OVER WHITES AND BEAT ON HIGH SPEED UNTIL VERY STIFF PEAKS FORM WHEN BEATERS ARE SLOWLY RAISED. DO NOT UNDERBEAT.
   
5. POUR THE BATTER OVER THE WHITES AND GENTLY FOLD IN WITH A RUBBER SPATULA IN AN UNDER AND OVER MOTION TO COMBINE.
   
6. TURN INTO A UNGREASED 10" TUBE PAN AND BAKE 60 TO 65 MINUTES OR UNTIL TOP SPRINGS BACK WHEN LIGHTLY PRESSED WITH FINGER. INVERT OVER NECK OF BOTTLE AND COOL FOR 1 1/2 HOURS. WITH A THIN METAL SPATULA, LOOSEN CAKE AND REMOVE TO A WIRE RACK.
   
7. IN A LARGE BOWL, COMBINE HEAVY CREAM, SUGAR, COCOA, VANILLA, SALT AND REFRIGERATE FOR 1 HOUR. WITH MIXER ON HIGH, BEAT MIXTURE UNTIL STIFF, THEN REFRIGERATE AGAIN.
   
8. SPRINKLE GELATINE OVER 2 TABLESPOONS COLD WATER TO SOFTEN. HEAT THE MIXTURE STIRRING OVER HOT WATER TO DISSOLVE( USE A DOUBLE BOILER TO DO THIS STEP). REMOVE AND COOL.
   
9. CUT 1" SLICE CROSSWISE FROM TOP OF CAKE, SET ASIDE.
   
10. WITH SHARP KNIFE, OUTLINE A CAVITY IN CAKE, LEAVING 1" THICK WALLS AROUND CENTER, SIDE AND BOTTOM. WITH SPOON CAREFULLY REMOVE CAKE FROM THE CAVITY. RESERVE 1 1/2 CUPS CRUMBLED CAKE.
    
11. MEASURE 2 1/2 CUPS CHOCOLATE FILLING INTO A SMALL BOWL. FOLD IN THE GELATINE MIXTURE MIXING WELL. FILL THE CAKE CAVITY WITH MIXTURE. REPLACE THE TOP.
    
12. MIX 1/2 CUP FILLING WITH RESERVED CRUMBLED CAKE AND FILL THE CENTER HOLE. FROST TOP AND SIDES OF CAKE WITH REMAINING FILLING.
    
13. REFRIGERATE CAKE UNTIL READY TO SERVE.