Got a friend who’s a choco-holic! This cake will send them over the edge!

The espresso powder adds a nice kick (if you know what I mean).

Cocoa Chiffon Cake

2/3 cup cocoa

1 tsp instant espresso powder (optional)

3/4 cup boiling water

7 eggs-separated

1/2 tsp cream of tartar

1/4 cup sugar

1-1/2 cups un-sifted cake flour

1-1/2 cups sugar

1-1/2 tsp baking soda

1 tsp salt

1/2 cup vegetable oil

2 tsp pure vanilla extract

Stir together cocoa and optional espresso and boiling water until smooth and set aside. Beat egg whites and cream of tarter until foamy, Gradually add 1/4 cup sugar and beat until stiff peaks form. In separate bowl combine flour, 1-1/2 cups sugar, baking soda and salt. Blend in oil, egg yolks, vanilla and reserved cocoa mixture until thoroughly blended. Gently fold in remaining egg whites. Pour batter into an un-greased 10-inch tube pan. Bake at 325 for 1 hour and 10 minutes. Invert until cool.

Place cake right side up on serving plate and spread with glaze while glaze is still warm.

Bittersweet Chocolate Glaze

4 oz best quality bittersweet chocolate

4 tbl unsalted butter

2 tbl corn syrup

1 tsp pure vanilla extract

Melt chocolate with butter and whisk until smooth. Add corn syrup and vanilla and mix until smooth and shiny. Glaze cake with warm glaze, reheat if necessary to prolong fluidity.

If you like, you can double the glaze recipe and split the cake in 3 and add the chocolate glaze to the top of the bottom and middle layer and then glaze over the top after re-stacking.