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    You are in: Home / Recipes / Chocolate Lover's Chiffon Cake Recipe
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    Chocolate Lover's Chiffon Cake

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hrs

    2 hrs

    pines506's Note:

    This is a wonderful Chocolate Mousse cake. I got this years ago from a McCall's Cooking School recipe collection. It takes some time, but is definitely worth it! The sifting should be done before the measuring. Cooking time includes cooling time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Filling

    Directions:

    1. 1
      Make cake: In large electric mixer bowl, let whites warm to room temperature, about 1 hour.
    2. 2
      Into cocoa in small bowl, stir boiling water; stir until smooth; let cool 1/2 hour.
    3. 3
      Preheat oven to 325°F.
    4. 4
      Sift flour with sugar, soda and salt in large bowl; make well in center.
    5. 5
      Pour in oil, yolks and vanilla and cocoa.
    6. 6
      With wooden spoon, beat just until smooth.
    7. 7
      Sprinkle cream of tartar over egg whites and beat on high speed.
    8. 8
      Beat until very stiff peaks form when beater is slowly raised.
    9. 9
      Do not underbeat.
    10. 10
      Pour batter over whites.
    11. 11
      With whisk, and an under-and-over motion, gently fold to combine.
    12. 12
      Turn into ungreased 10-inch tube pan.
    13. 13
      Bake 60-65 minutes, until top springs back when pressed with finger.
    14. 14
      Invert over neck of a bottle (I use a full 2-liter); cool 1-1/2 hours.
    15. 15
      With spatula, loosen cake; remove.
    16. 16
      Cool on rack.
    17. 17
      Make chocolate filling: In large bowl, combine cream, sugar, coca, vanilla, salt; refrigerate 1 hour.
    18. 18
      With mixer beat until stiff; refrigerate.
    19. 19
      Sprinkle gelatin over 2 tbsp cold water to soften.
    20. 20
      Heat, stirring, over hot water to dissolve; cool.
    21. 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. 22
      With a sharp knife, outline a cavity in cake, leaving 1-inch thick walls around center, side and bottom.
    23. 23
      With spoon carefully remove cake from this area.
    24. 24
      Reserve 1-1/2 cups of the crumbled cake you just removed.
    25. 25
      Measure 2 1/2 cups chocolate filling into small bowl; fold in gelatin.
    26. 26
      Use to fill cavity.
    27. 27
      Replace top.
    28. 28
      Mix 1/2 cup filling with reserved crumbled cake.
    29. 29
      Use to fill center hole.
    30. 30
      Frost top and side of cake with remaining filling.
    31. 31
      Refrigerate until serving.

    Ratings & Reviews:

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    Nutritional Facts for Chocolate Lover's Chiffon Cake

    Serving Size: 1 (188 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 593.1
     
    Calories from Fat 313
    52%
    Total Fat 34.8 g
    53%
    Saturated Fat 16.5 g
    82%
    Cholesterol 191.6 mg
    63%
    Sodium 463.5 mg
    19%
    Total Carbohydrate 66.9 g
    22%
    Dietary Fiber 3.3 g
    13%
    Sugars 44.4 g
    177%
    Protein 8.4 g
    16%

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