Chocolate-Mousse Dessert Cake
|Angel food cake mix||1 Cup (16 tbs)|
|Unsweetened chocolate square||1 , grated|
|Heavy cream||3 Cup (48 tbs)|
|Confectioner' s sugar||1⁄2 Cup (8 tbs), sifted|
|Unsweetened cocoa||3⁄4 Cup (12 tbs)|
|Unflavored gelatin||1 Teaspoon|
|Vanilla extract||2 Teaspoon|
Preheat oven and prepare cake mix as package label directs, adding grated chocolate to the flour mixture.
Turn batter into ungreased 10-inch tube pan; bake 30 to 40 minutes, or until surface springs back when gently pressed with fingertip.
Invert pan over neck of bottle.
Let cake hang to cool completely.
Meanwhile, make Cocoa-Cream Filling and Frosting: Refrigerate cream, confectioners' sugar, and cocoa (in large bowl) until very cold.
Sprinkle gelatine over 2 tablespoons cold water; let stand 5 minutes to soften.
Heat, stirring, over hot water until dissolved.
Add vanilla and salt to chilled cream.
Beat with portable electric mixer until stiff enough to hold its shape.
Remove 3 cups cocoa cream; into this, stir the cooled gelatine.
Use for filling cake.
To prepare cake for filling: Remove cake from pan; place upside down on cake plate.
Cut 1-inch slice, crosswise, from top of cake; set aside.
With knife, outline a cavity in cake, leaving 1-inch-thick walls.
With a spoon, carefully remove cake from this area, leaving a 1-inch-thick base.
Reserve 1-1/4 cups crumbled cake.
Fill cavity in cake with gelatine mixture.
Re- place top of cake.
1Mix 1/2 cup cocoa cream with reserved cake pieces.
Use to fill center hole of cake.
1Frost top and side of cake with remaining cocoa cream.
Refrigerate until well chilled—sev- eral hours or overnight.
Just before serving, deco- rate top with rosettes of whipped cream and grated chocolate, if desired.
Makes 10 to 12 servings