Chocolate lover's chiffon cake

By ksgroves

Ingredients

• Filling:
• 1 cup egg whites (about 7)
• 1/2 cup baking cocoa
• 3/4 cup boiling water
• 1 3/4 cups cake flour
• 1 3/4 cup sugar
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup canola oil
• 7 egg yolks
• 2 tsp vanilla
• 1/2 tsp cream of tartar
• 3 cups heavy whipping cream
• 1 1/2 cups powdered sugar
• 3/4 cup baking cocoa
• 2 tsp vanilla
• 1/4 tsp salt

Preparation

Step 1

Place egg whites in a large bowl; set aside for 30 minutes. Meanwhile
stir cocoa and water in a small bowl until smooth. Cool.

In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the oil, egg yolks, vanilla and cocoa mixture. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325 degrees for 60-65 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving
plate. For filling, in a large bowl, combine all ingredients until smooth; refrigerate for 1 hour.

Beat until stiff peaks form. Cut a 1-inch slice off the top the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-inch shell. Fill tunnel with some of the filling; replace cake top. Spread remaining filling over top and sides of cake. Store in the refrigerator.

Yield: 12 servings.