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Chocolate Chiffon Cake




Source of Recipe


internet


Recipe Introduction


Stiffly beaten egg whites are the secret of a chiffon cake that's as light as angel food - and the center is filled with rich chocolate cream.




List of Ingredients




CHOCOLATE CHIFFON CAKE

1 cup egg whites, 7 to 8
1/2 cup sifted unsweetened cocoa, sift before measuring
3/4 cup boiling water
1-1/3 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

CHOCOLATE FILLING

3 cups heavy cream
1-1/2 cups sifted confectioners' sugar, sift before measuring
3/4 cup sifted unsweetened cocoa, sift before measuring
2 teaspoons vanilla extract
1/4 teaspoon salt
1 teaspoon unflavored gelatin



Recipe



MAKE CAKE: In large electric mixer bowl, let whites warm to room temperature, 1 hour. Into cocoa in small bowl, stir boiling water; stir until smooth; let cool 1/2 hour. Preheat oven to 325 degrees.

Sift flour with sugar, soda, and salt in a large bowl. Make a well in the center. Pour in oil, yolks, vanilla and cocoa. With wooden spoon, beat until smooth. Sprinkle cream of tartar over whites. With mixer at high speed, beat until very stiff peaks form when beaters are slowly raised. Do not underbeat. Pour batter over whites.

With whisk, and an under-and-over motion, gently fold to combine. Turn into ungreased 10-inch tube pan. Bake 60 to 65 minutes, until top springs back when pressed with finger. Invert over neck of bottle; cool 1-1/2 hours. With spatula, loosen cake; remove. Cool on rack.

MAKE CHOCOLATE FILLING: In large bowl, combine cream, sugar, cocoa, vanilla, salt; refrigerate 1 hour. With mixer, beat until stiff; refrigerate. Sprinkle gelatin over 2 tablespoons cold water to soften. Heat, stirring, over hot water to dissolve; cool.

PREPARE CAKE: Cut 1-inch slice crosswise from top of cake; set aside. With sharp knife, outline a cavity in cake, leaving 1-inch thick walls around center, side and bottom. With spoon, carefully remove cake from this area. Reserve 1-1/2 cups crumbled cake.

Measuring 2-1/2 cups chocolate filling into small bowl; fold in gelatin. Use to fill cavity. Replace top. Mix 1/2 cup filling with reserved crumbled cake. Use to fill center hole. Frost top and side of cake with remaining filling. Refrigerate until serving.

Makes 12 servings