Chocolate Chiffon Torte

• 6 large eggs, separated
• 2 cups cake flour
• 1-1/2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup water
• 1/2 cup canola oil
• 2 ounces semisweet chocolate, melted and cooled
• 1/2 teaspoon cream of tartar
• 1-1/2 cups heavy whipping cream
• 1-1/4 cups semisweet chocolate chips
• 1/4 cup butter, cubed
• 1 cup heavy whipping cream
• 1/2 cup confectioners' sugar
• 1 tablespoon baking cocoa
• Chocolate curls

1. Line three 9-in. round baking pans with waxed paper and grease the paper; set aside. Let eggs stand at room temperature for 30 minutes.
2. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the water, oil, egg yolks and melted chocolate. 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.
3. Pour into prepared pans. Bake at 350u0b0 for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Carefully remove waxed paper.
4. In a large saucepan, combine filling ingredients. Cook and stir over medium heat until mixture comes to a boil. Chill for 2 hours or until filling reaches spreading consistency, stirring occasionally. Beat with a mixer until fluffy.
5. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fifth of the filling. Repeat layers.
6. For frosting, in a large bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form. Spread over top and sides of cake. Garnish with chocolate curls.

eggs, cake flour, sugar, baking powder, salt, water, canola oil, chocolate, cream of tartar, heavy whipping cream, chocolate chips, butter, heavy whipping cream, sugar, baking cocoa, chocolate curls

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