Hershey Mousse-Filled Cocoa Chiffon Cake

By dkjohnson

Ingredients

• 1 3/4 cups Sugar
• 1 1/2 cups cake flour, unsifted
• 2/3 cup Hershey's® cocoa
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup vegetable oil
• 7 egg yolks, at room temperature
• 3/4 cup cold water
• 2 teaspoons vanilla
• 7 egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1/4 cup sugar
• 1 envelope unflavored gelatin
• 2 tablespoons cold water
• 1/3 cup water
• 1/3 cup Hershey's® cocoa
• 2/3 cup sugar
• 1 1/2 cups heavy whipping cream
• 2 teaspoons vanilla
• 3/4 cup confectioner's sugar
• 6 tablespoons Hershey's® cocoa
• 1 1/2 cups heavy whipping cream
• 3/4 teaspoon vanilla

Preparation

Step 1

1. Combine 1 3/4 cups sugar, the cake flour, cocoa, baking powder, salt and baking soda in large mixing bowl. Make a "well" in the mixture and add in order: oil, egg yolks, water and vanilla. Beat until smooth. Beat egg whites and cream of tartar in large mixer bowl until foamy. Gradually add 1/4 cup sugar and beat until stiff peaks form. Gradually pour chocolate batter over beaten egg whites, fently folding just until blended. Pour into ungreased 10 inch tube pan. Bake at 320 degrees for 1 hour and 20 minutes or until cake springs back when touched lightly. Meanwhile, prepare Mousee Filling and Chocolate Cream Frosting.

Invert cake over heat-proof funnel or bottle until completely cool. Loosen cake from pan; ivert onto servign plate. Slice 3/4 inch thick layer from top of cake; set aside. Being careful to leave 1 inch thick walls and base, cut a neat cavity in cake. With fork, remove section of cake between the cuts. Spoon Mousse Fillign into cavity. Replace top of cake; press gently. Frost cake with Chocolate Cream Frosting. Chill several hours. Refrigerate leftovers.

2. MOUSE FILLING
Sprinkle gelatine onto 2 tablespoons water in small glass dish; set asid to soften. Bring 1/3 cup water to boil in small saucepan; stir in cocoa over low heat juntil smooth and thickend. Add softened gelatine, stirring until dissolved. Remove from heat; stir in sugar. Cool to room temperatur. Whip cream with vanilla until stiff peaks form. Gradually add chocolate mixture while beating on low speed just until will blended. Chill 30 minutes.

3. CHOCOLATE CREAM FROSTING
combine confectioners' sugar and cocoa in small mixer bowl. Add cream and vanilla; beat until stiff. Cover; chill.