Chocolate Chiffon Cake with Chocolate Frosting

Name: Chocolate Chiffon Cake with Chocolate Frosting
Total time: 185
Yield: 12
Ingredients: 2 cups cake flour; 1.5 cups white sugar, divided; 0.25 cup cocoa powder; 2 teaspoons baking powder; 0.5 teaspoon salt; 0.25 teaspoon baking soda; 6 egg yolks; 0.75 cup water, at room temperature; 0.5 cup vegetable oil; 0.5 teaspoon vanilla extract; 7 egg whites; 0.5 teaspoon cream of tartar; 0.25 cup white sugar; 2 tablespoons cocoa powder; 0.5 teaspoon vanilla extract; 1 cup heavy whipping cream, chilled; 6 ounces semisweet chocolate, chopped; 4 tablespoons butter, diced; 2 tablespoons light corn syrup

Recipe by daisy from allrecipes.com

Dessert 3 Hr. 5 Mins.

Ingredients

12 servings

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2 cups cake flour
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1.5 cups white sugar, divided
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0.25 cup cocoa powder
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2 teaspoons baking powder
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0.5 teaspoon salt
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0.25 teaspoon baking soda
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6 egg yolks
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0.75 cup water, at room temperature
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0.5 cup vegetable oil
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0.5 teaspoon vanilla extract

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7 egg whites
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0.5 teaspoon cream of tartar
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0.25 cup white sugar
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2 tablespoons cocoa powder
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0.5 teaspoon vanilla extract
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1 cup heavy whipping cream, chilled
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6 ounces semisweet chocolate, chopped
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4 tablespoons butter, diced
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2 tablespoons light corn syrup

Instructions

Preheat the oven to 325 degrees F (165 degrees C).
Make the cake: Sift cake flour, 3/4 cup sugar, cocoa powder, baking powder, salt, and baking soda together into a large bowl. Make a well in the center.
Whisk egg yolks, water, oil, and vanilla together in a large bowl; pour into the well in the flour mixture. Whisk until smooth, scraping down the sides of the bowl if necessary.
Beat egg whites and cream of tartar in a bowl with an electric mixer fitted with a whisk attachment until soft peaks form. Gradually mix in remaining 3/4 cup sugar until well combined. Gently fold in egg white mixture in three portions until just combined.
Pour batter into an ungreased 10-inch, two-part tube pan and smooth the top.
Bake in the preheated oven until a skewer inserted in the center comes out clean, 55 to 60 minutes.
Meanwhile, place a metal bowl and wire whisk into the freezer for at least 15 minutes.
Remove the cake from the oven. Invert the pan onto an upside-down mug to cool completely, about 1 hour. Run a knife around the edges of the cooled cake to loosen it from the pan, then carefully transfer to a cutting board. Use a sharp knife to cut the cake in half horizontally.
Make the frosting: Combine sugar, cocoa powder, and vanilla in the chilled metal bowl and whisk to combine. Stir in 2 tablespoons cream. Add remaining cream and beat with the chilled whisk until peaks form.
Make the glaze: Bring a saucepan of water to a boil. Combine chocolate, butter, and corn syrup in a metal bowl and place over the saucepan; reduce the heat so the water maintains a simmer. Stir until chocolate is melted, about 3 minutes. Remove from the heat and let cool slightly.
Place the bottom half of the cake onto a cake plate and top evenly with about 1 cup frosting; reserve the rest for decorating. Carefully place top layer over filling. Pour glaze over cake and use a spatula to coat the sides with glaze. Fill remaining frosting into a piping bag and decorate cake to your liking.