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1
Make cake: In large electric mixer bowl, let whites warm to room temperature, about 1 hour.
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2
Into cocoa in small bowl, stir boiling water; stir until smooth; let cool 1/2 hour.
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3
Preheat oven to 325u00b0F.
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4
Sift flour with sugar, soda and salt in large bowl; make well in center.
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5
Pour in oil, yolks and vanilla and cocoa.
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6
With wooden spoon, beat just until smooth.
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7
Sprinkle cream of tartar over egg whites and beat on high speed.
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8
Beat until very stiff peaks form when beater is slowly raised.
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9
Do not underbeat.
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10
Pour batter over whites.
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11
With whisk, and an under-and-over motion, gently fold to combine.
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12
Turn into ungreased 10-inch tube pan.
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13
Bake 60-65 minutes, until top springs back when pressed with finger.
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14
Invert over neck of a bottle (I use a full 2-liter); cool 1-1/2 hours.
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15
With spatula, loosen cake; remove.
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16
Cool on rack.
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17
Make chocolate filling: In large bowl, combine cream, sugar, coca, vanilla, salt; refrigerate 1 hour.
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18
With mixer beat until stiff; refrigerate.
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19
Sprinkle gelatin over 2 tbsp cold water to soften.
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20
Heat, stirring, over hot water to dissolve; cool.
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21
Prepare cake: Cut 1-inch slice crosswise from top of cake (I use a long string of dental floss to cut); set aside.
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22
With a sharp knife, outline a cavity in cake, leaving 1-inch thick walls around center, side and bottom.
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23
With spoon carefully remove cake from this area.
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24
Reserve 1-1/2 cups of the crumbled cake you just removed.
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25
Measure 2 1/2 cups chocolate filling into small bowl; fold in gelatin.
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26
Use to fill cavity.
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27
Replace top.
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28
Mix 1/2 cup filling with reserved crumbled cake.
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29
Use to fill center hole.
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30
Frost top and side of cake with remaining filling.
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31
Refrigerate until serving.
