This fab chocolate cake taste sooooooooooooooo sooooooooooooooooo good you just have to try it!!!
- 7-8 eggs, seperated and at room temp
- 1/2 cup of sifted unsweetened cocoa
- 3/4 cup of boiling water
- 1 3/4 cup of sifted all purpose flour
- 1 teaspoon of salt
- 1 1/2 teaspoons of baking soda
- 1 3/4 cup of white sugar
- 1/2 cup of oil
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of cream of tartar
- For the mousse filling.
- 3 cups of heavy cream
- 1 1/2 cup of sifted sugar (sifted 10 times)
- 3/4 cup of sifted cocoa
- 2 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 1 teaspoon of unflavored gelatin
Put the cocoa in a small mixing bowland stir in the boiling water until its smooth. Let it cool for 20-30 mins.
While it cools set the oven to 160 degrees C (325 degrees F)
Sift the white flour with the salt, the baking soda and the sugar. Make a little well in the center of the flour mixture and pour in the oil, the separated egg yolks, the vanilla extract and the cocoa. Use a wooden spoon to beat them together until they are smooth.
Add the cream of tartar to the egg whites by sprinkling it over the top. Beat them until nice stiff peaks have formed. Here’s where you need a whisk. Use a whisk to gently fold the batter into the beaten egg whites. Place them in a 25 c (10 inch) ungreased tube pan. Place the pan in the oven and bake for 60 minutes. Remove from the oven and allow it to cool on a wire rack for 1 1/2 hours.
For the mousse filling.
In a small mixing bowl, blend together all the ingredients except the gelatin. Place the mixture in the refrigerator for one hour to cool.
After cooled, use a mixer to blend the mixture until it is stiff. Return it to the refrigerator.
Sprinkle the gelatin over 2 tablespoons of cold water to soften. Heat it over hot water until it dissolves and then allow it to cool.
Cut a 2.5 c (1 inch) slice from top of cake crosswise. Cut out a 2.5 c (1 inch) cavity in the middle of the cake ring.
Measure 2 1/2 cups of the mousse filling and stir in the dissolved gelatin. Use this to fill the cavity. Put the top back on the cake.
Mix 1/2 cup of the remaining filling and 1 1/2 cups crumbs from the cavity you dug out and from the top you cut off. Use this to fill the center. Frost the chocolate mousse cake with remaining filling and place in the refrigerator for awhile before serving.