{"id":1684,"date":"2026-02-15T18:41:30","date_gmt":"2026-02-15T18:41:30","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:41:30","modified_gmt":"2026-02-15T18:41:30","slug":"chocolate-chiffon-cake-with-chocolate-cream-center","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/chocolate-chiffon-cake-with-chocolate-cream-center\/","title":{"rendered":"Chocolate Chiffon Cake With Chocolate Cream Center"},"content":{"rendered":"

Ingredients<\/font><\/b><\/p>\n

Cake
\n7 large eggs, separated
\n1\/2 C. unsweetened cocoa
\n3\/4 C. boiling water
\n1 3\/4 C. unsifted cake flour
\n1 3\/4 C. sugar
\n1 1\/2 tsp. baking soda
\n1 tsp. salt
\n1\/2 C. vegetable oil
\n2 tsp. vanilla
\n1\/2 tsp. cream of tartar
\nChocolate Cream Filling
\n3 C. heavy cream
\n1 1\/2 C. sifted powdered sugar
\n3\/4 C. unsweetened cocoa
\n2 tsp. vanilla
\n1\/4 tsp. salt
\n1 tsp. unflavored gelatin
\n2 tsp. cold water<\/p>\n

Cooking Instructions<\/font><\/b><\/p>\n

Place whites in large mixing bowl; set aside and let warm to room temperature Place cocoa in small bowl; stir in boiling water plus cook. In separate bowl, mix flour, sugar, baking soda, salt, oil, vanilla, yolks, cocoa together until just blended; set aside. Sprinkle cream of tartar over egg whites. Beat with electric mixer at high speed until very stiff peaks form. Carefully fold batter into egg whites. Pour into ungreased 10-inch tube pan. Bake at 325 for 1 hour or until top springs back when touched. Invert over neck of bottle; cool. Place cake on serving plate. Cut 1 in slice across top of cake; set aside. Hollow out center of cake to form a cavity for filling; reserve extra cake. Chocolate Creme Filling – In large mixing bowl, beat cream, sugar, cocoa, vanilla, salt until stiff peaks form; refrigerate. In small saucepan, sprinkle gelatin over water to soften. Heat over low heat, stirring until gelatin is dissolved; cool. Measure 2 1\/2 C. chocolate filling into bowl. Fold in gelatin and use to fill cavity. Replace top. Mix 1\/2 C. filling with reserved crumbled cake plus use to fill center hole. Use remaining filling to frost top and sides of cake. Refrigerate until serving.
 
 
"Whether, then, you eat or drink or whatever you do, do all to the glory of God." (1Corinthians 10:31)<\/p>\n","protected":false},"excerpt":{"rendered":"

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