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Chocolate Chiffon Cake

Chocolate Chiffon Cake: Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).

Preheat the oven to 325 degrees F (165 degrees C). You will need a 10 inch (25 cm) two piece ungreased tube pan.

In a large bowl sift the flour with the cocoa powder, 3/4 cup (150 grams) granulated white sugar, baking powder, baking soda, and salt.

In a separate bowl whisk together the egg yolks, oil, coffee (or water), and vanilla extract. Make a well in the center of the flour mixture and add the wet ingredients and whisk until smooth. Scrape down the sides of the bowl as needed.

In a separate bowl, with the whisk attachment, beat the egg whites and cream of tartar (if using) until soft peaks form. Gradually beat in the remaining 3/4 cup (150 grams) of sugar and beat until almost stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter). 

Pour the batter into the ungreased tube pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a flat bottom cup (turned upside down) so it is suspended over the counter. Let the cake cool completely  (about 1 1/2 hours). To remove the cake from the pan, run a long metal spatula or knife around the inside of the tube pan and center core. Invert onto a greased wire rack or cake circle. With a sharp knife cut the cake in half horizontally. Place the bottom layer on your serving plate and spread with about 3/4 cup (180 ml) of the cream filling. Gently place the top layer on the filling. Next, pour the chocolate glaze over the top of the cake letting it flow down the sides. Then with a knife or spatula spread the glaze over the sides of the cake. Place the rest of the filling in a piping bag and pipe a decorative border around the top of the cake (I used a Ateco star tip Number 846). I like to refrigerate the cake overnight before serving (this allows time for the flavors to mingle). The cake can be covered and stored in the refrigerator for about 4 days.

Chocolate Glaze: Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat, stir in the liqueur, and let cool slightly.

Mocha Filling: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all the ingredients, minus the cream, in the bowl. Stir about 2 tablespoons of the cream into the mixture. Add the rest of the cold cream and beat just until stiff peaks form.

Serves about 10 - 12.

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Chocolate Chiffon Cake:

6 large eggs plus one additional egg white (30 grams)

2 cups (200 grams) sifted cake flour

1/4 cup (25 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)

1 1/2 cups (300 grams) granulated white sugar, divided

2 teaspoons (8 grams) baking powder

1/4 teaspoon (1 gram) baking soda

1/2 teaspoon salt

1/2 cup (120 ml) flavorless oil (vegetable, corn, canola, or safflower oil)

3/4 cup (180 ml) freshly brewed coffee or water, at room temperature

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon cream of tartar (optional)

Chocolate Glaze:

6 ounces (180 grams) semi sweet chocolate, chopped

4 tablespoons (57 grams) butter, diced

2 tablespoons light corn syrup (liquid glucose or golden syrup)

1 tablespoon liqueur (optional) (I like to use Frangelico or a coffee flavored liqueur)

Mocha Filling:

1/2 teaspoon pure vanilla extract

1/4 cup (50 grams) white sugar

2 tablespoons (15 grams) unsweetened cocoa powder

1 teaspoon (2 grams) instant coffee powder

1 cup (240 ml) cold heavy whipping cream (35-40% butterfat content)