Chocolate Lover's Chiffon Cake

“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.”

Ingredients Nutrition


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

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