Chocolate Lover's Chiffon Cake

Recipe by pines506
READY IN: 3hrs




  • Make cake: In large electric mixer bowl, let whites warm to room temperature, about 1 hour.
  • Into cocoa in small bowl, stir boiling water; stir until smooth; let cool 1/2 hour.
  • Preheat oven to 325°F.
  • Sift flour with sugar, soda and salt in large bowl; make well in center.
  • Pour in oil, yolks and vanilla and cocoa.
  • With wooden spoon, beat just until smooth.
  • Sprinkle cream of tartar over egg whites and beat on high speed.
  • Beat until very stiff peaks form when beater is 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 60-65 minutes, until top springs back when pressed with finger.
  • Invert over neck of a bottle (I use a full 2-liter); cool 1-1/2 hours.
  • With spatula, loosen cake; remove.
  • Cool on rack.
  • Make chocolate filling: In large bowl, combine cream, sugar, coca, vanilla, salt; refrigerate 1 hour.
  • With mixer beat until stiff; refrigerate.
  • Sprinkle gelatin over 2 tbsp cold water to soften.
  • Heat, stirring, over hot water to dissolve; cool.
  • Prepare cake: Cut 1-inch slice crosswise from top of cake (I use a long string of dental floss to cut); set aside.
  • With a 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 of the crumbled cake you just removed.
  • Measure 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.