Chocolate Lover’S Chiffon Cake

• 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 cups sugar
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup canola oil
• 7 egg yolks
• 2 teaspoons vanilla extract
• 1/2 teaspoon cream of tartar
• 3 cups heavy whipping cream
• 1-1/2 cups confectioners' sugar
• 3/4 cup baking cocoa
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

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.
2. Place oven rack in lowest position. Preheat oven to 325u0b0. In a large bowl, combine flour, sugar, baking soda and salt. In another bowl, whisk oil, egg yolks, vanilla and cocoa mixture. Add to dry ingredients; beat until well blended. Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 60-65 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
4. 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.
5. Beat until stiff peaks form. Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell. Fill tunnel with some of the filling; replace cake top. Spread remaining filling over top and sides of cake. Store in the refrigerator.

egg whites, baking cocoa, boiling water, cake flour, sugar, baking soda, salt, canola oil, egg yolks, vanilla, cream of tartar, heavy whipping cream, sugar, baking cocoa, vanilla, salt

Taken from www.tasteofhome.com/recipes/chocolate-lover-s-chiffon-cake/ (may not work)