Preparation Instructions:

Combine 1 3/4 cups sugar, the cake flour, cocoa, baking powder, salt, and baking soda in large mixing bowl. Make a "well" in 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, gently folding just until blended. Pour into ungreased 10 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake springs back when touched lightly. Meanwhile, prepare Mousse Filling and Chocolate Cream Frosting.

Invert cake over heat-proof funnel or bottle until completely cool. Loosen cake from pan; invert onto serving 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 Filling into cavity. Replace top of cake; press gently. Frost cake with Chocolate Cream Frosting. Chill several hours. Refrigerate leftovers. 12 to 16 servings.

Mousse Filling: Sprinkle gelatine onto 2 tablespoons water in small glass dish; set aside to soften. Bring 1/3 cup water to boil in small saucepan; stir in cocoa over low heat until smooth and thickened. Add softened gelatine, stirring until dissolved. Remover from heat ; stir in sugar. Cool to room temperature. Whip cream with vanilla until stiff peaks form. Gradually add chocolate mixture while beating on low speed just until well blended. Chill 30 minutes.

Chocolate Cream Frosting: Combine confectioners' sugar and cocoa in small mixer bowl. Add cream and vanilla; beat until stiff. Cover; chill.

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